In honor of raspberry high season, we are sharing this rich, delicious cake from Maria Reidelbach's Stick to Local Farms Cookbook
. This recipe is excellent with any fresh fruit—blueberries, sliced peaches, or whatever is in season.
Not sure where to get raspberries, check out our guide to U-Pick Berry Farms in the Hudson Valley.
Raspberry Buttermilk 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 sugar
- 1/2 teaspoon pure vanilla extract
- 1 large eg
- 1/2 cup buttermilk or yogurt
- 1 cup fresh raspberries (or other fruit!)
- 1 1/2 tablespoons sugar
- Preheat oven to 400°F with rack in middle. Butter a 9-inch round cake pan and sprinkle with flour, tapping to coat evenly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- in a large bowl with an electric mixer, beat butter and sugar until pale and fluffy, about 2 minutes. Then beat in vanilla. Add egg and beat well.
- At slow speed, mix in flour mixture in 3 batches, alternating with buttermilk or yogurt, beginning and ending with flour, mixing until just combined.
- Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with 1 1/2 tablespoons sugar.
- Bake until a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack to finish cooling. Invert onto a plate to serve.