I saw Bridesmaids last weekend. How awesome and hilarious is Kristen Wiig?! Comedy aside, I’m obsessed with the outfits she wore in the movie and have been on the hunt for boyfriend blazers ever since. If you see any cute ones, let me know. Also, I gained a priceless lesson in how to defend myself against unfair treatment on airplanes: “It’s called civil rights. This is the ’90s.” I’m actually flying this weekend and would love to use that line, but as I want to remain out of jail, I shall refrain.
On to more important matters: this raspberry buttermilk cake. Let’s be honest, this cake is not fancy. There is no frosting, there are no layers. It’s not the tall, glamorous bridesmaid who will throw you a Paris-themed bridal shower in her backyard complete with an Eiffel tower and a chocolate fountain and yellow lab puppies wearing berets as party favors (though for future reference, I wouldn’t say no that…I’m just sayin’.) Rather, it’s the pretty, well-intentioned childhood friend who may be slightly off her rocker but is truly an awesome person. This cake has no frills, but you won’t even want them. The buttermilk gives it a wonderfully moist tenderness and the raspberries, aside from creating ridiculously cute belly buttons, add a tartness that contrasts nicely with the sweetness of the cake. It is literally perfect for breakfast, with afternoon coffee, or as a post-dinner treat. It’ll become your best friend as you find yourself turning to it over and over again. Because this cake is truly an awesome cake.
Raspberry Buttermilk Cake
Barely adapted from Smitten Kitchen
Feel free to change things up and use other berries or a mixture of berries. I’ve made this with strawberries and blueberries, and it’s always turned out well.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick butter, at room temperature
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional, but will brighten cake flavor)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries or other berries
Preheat oven to 400 degrees F. Butter and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. 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. Beat in vanilla and lemon 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. Mix until just combined – do not overmix. Pour batter into cake pan, smoothing top. Place raspberries* evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake 20 to 25 minutes, until cake is golden and a toothpick inserted into center comes out clean. Cool in pan 10 minutes, then turn out onto a rack and cool completely. (Be careful transferring this cake from pan to rack; it is thin and cracks/breaks easily.)
*As Smitten Kitchen describes in her Note to this recipe, raspberries placed with the opening facing down tend to sink into the batter, while those with the opening facing up tend to remain visible. Because I like to see a lot of raspberries in the final product, I tend to place the majority of my raspberries with the opening facing up.