In this article, we will explore a delicious and easy-to-prepare recipe.
Introduction
Welcome to Food Lovers Blog, where we bring you delightful recipes that tantalize your taste buds! Today, we’re diving into the world of baking with a scrumptious Raspberry Buttermilk Cake. This cake is not only a feast for the eyes with its vibrant raspberry topping but also a delightful treat that combines the tanginess of buttermilk with the sweetness of fresh raspberries. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to be both simple and rewarding. Let’s embark on this delicious journey together!
Ingredients List
To create this mouthwatering Raspberry Buttermilk Cake, you will need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 1 1/2 tablespoons sugar
Timing
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Step-by-Step Instructions
Step 1: Preheat and Prepare
Begin by preheating your oven to 400 degrees F. Prepare a 9-inch round cake pan by cutting a round piece of parchment paper to fit the bottom. Spray the pan with flour baking spray, place the parchment round inside, and spray again to ensure a non-stick surface.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: Cream Butter and Sugar
In another medium bowl, use an electric mixer on medium-high to beat the butter and 2/3 cup sugar until light and fluffy, about 3 minutes. Add the vanilla extract and continue beating. Incorporate the egg, mixing until well combined.
Step 4: Combine Mixtures
At a low speed, alternately add the flour mixture and buttermilk to the butter mixture in three batches, starting and ending with the flour. Mix until just combined to maintain the cake’s tenderness.
Step 5: Assemble the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Evenly scatter the fresh raspberries over the batter, then sprinkle with the remaining 1 1/2 tablespoons of sugar.
Step 6: Bake the Cake
Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Cool the cake in the pan for 10 minutes, then invert to remove it from the pan. Peel away the parchment paper and place the cake right side up on a wire rack. Let it cool for an additional 10-15 minutes before serving warm.
Nutritional Information
- Calories: 206 kcal
- Carbohydrates: 33 g
- Protein: 3 g
- Fat: 7 g
- Saturated Fat: 4 g
- Trans Fat: 0.2 g
- Cholesterol: 37 mg
- Sodium: 193 mg
- Fiber: 1 g
- Sugar: 20 g
- Unsaturated Fat: 2.5 g
- Serving Size: 1 serving
Healthier Alternatives for the Recipe
To make this Raspberry Buttermilk Cake a bit healthier, consider these alternatives: – Substitute all-purpose flour with whole wheat flour for added fiber. – Replace sugar with a natural sweetener like honey or agave syrup. – Use Greek yogurt instead of butter for a lower fat content.
Serving Suggestions
This Raspberry Buttermilk Cake is best enjoyed fresh and warm. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent experience. For a refreshing touch, serve with a side of mixed berries or a sprig of mint.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to a dense cake. Mix just until combined.
- Not Preheating the Oven: Ensure the oven is at the correct temperature before baking to achieve the perfect rise.
- Skipping the Parchment Paper: This step prevents the cake from sticking to the pan.
Storing Tips for the Recipe
To store your Raspberry Buttermilk Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze the cake for up to 3 months.
Conclusion
There you have it—a delightful Raspberry Buttermilk Cake that combines simplicity with deliciousness. This cake is a wonderful addition to any gathering or a perfect treat for yourself. We hope you enjoy baking and savoring every bite!
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, but thaw them first and pat dry to prevent excess moisture.
2. What can I substitute for buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
3. How can I make the cake gluten-free?
Use a gluten-free flour blend as a direct substitute for all-purpose flour.
For more delicious recipes and baking tips, explore our related posts on Food Lovers Blog! Happy baking!
Raspberry Buttermilk Cake
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F.
- Cut a round piece of parchment paper to fit the bottom of a 9-inch round cake pan. Spray the pan with flour baking spray, place the cut parchment round in the pan, then spray again.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another medium bowl, beat together the butter and 2/3 cup sugar with an electric mixer on medium-high. Beat until light and fluffy, about 3 minutes. Then beat in the vanilla. Next add the egg and beat until incorporated.
- At low speed, combine the flour mixture with the butter mixture in 3 batches, alternating with the buttermilk. Begin and end with the flour and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Scatter the raspberries over top of the batter, then sprinkle with the remaining 1 1/2 tablespoons of sugar.
- Bake 25-30 minutes or until the cake is golden and a toothpick inserted near the center comes out clean.
- Cool the cake in the pan for 10 minutes. Then, invert the cake to remove it from the pan. After removing the parchment paper, place the cake right side up on a wire rack. Allow the cake to cool 10-15 more minutes. Serve warm.
