Monday, July 13, 2009

Ashley's Bday Part 1

Sunday was Ashley's 27th birthday (she's growing up so fast:)! And it was a beautiful day to sit outside and enjoy lunch with family here at our house. On Saturday night I baked a cake for her birthday that I had found on another food blog, smitten kitchen. It's a raspberry buttermilk cake and the picture alone was reason enough to make it right that second. It's really easy, has just a few simple ingredients, and comes out light and airy with that perfect tartness from the raspberries. A perfect summer cake!

Raspberry Buttermilk Cake (from

Makes one thin 9-inch cake

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract

1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.


  1. I'm making this tonight for our company.

  2. Yay! It's so good! Put lots of raspberries in. I don't think I added enough.

  3. So funny because I didn't see that but I was just about to say that I added too many raspberries! It calls for 5oz and I put in the entire 8oz container. They all sunk to the bottom so it ended up being like a layered thing. Also, I used too shallow of a dish and it spilled over. Next time I'll put it in a regular cake pan.
    Overall, a great easy coffee cake and I'm looking forward to playing around with other berries and such.

  4. Lemon zest should NEVER be optional. :) This looks delish. :)