In this article, we will explore a delicious and easy-to-prepare recipe.
Introduction
There’s something truly magical about the combination of tangy buttermilk and sweet raspberries, and this Raspberry Buttermilk Cake captures that magic in every bite. Whether you’re an experienced baker or someone just starting out, this simple yet elegant cake is sure to become a favorite. In this blog post, we’ll walk you through the process of creating this delightful dessert, ensuring you achieve a perfect result every time. With its soft crumb and juicy bursts of raspberry, this Raspberry Buttermilk Cake is perfect for any occasion.
Ingredients List
To create this delicious Raspberry Buttermilk Cake, you’ll need the following ingredients:
- 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 the Pan
Begin by preheating 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 to ensure an easy release.
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 speed to beat together the butter and 2/3 cup sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract.
Step 4: Incorporate the Egg
Add the egg to the butter mixture and beat until fully incorporated.
Step 5: Combine Wet and Dry Mixtures
At low speed, combine the flour mixture with the butter mixture in three batches, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
Step 6: Assemble and Bake
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Scatter the raspberries over the batter, then sprinkle with the remaining 1 1/2 tablespoons of sugar. Bake for 25-30 minutes or until the cake is golden and a toothpick inserted near the center comes out clean.
Step 7: Cool and Serve
Allow the cake to cool in the pan for 10 minutes. Invert the cake to remove it from the pan, peel off 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
Each serving of this Raspberry Buttermilk Cake contains approximately:
- 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
Healthier Alternatives for the Recipe
If you’re looking to make this Raspberry Buttermilk Cake a bit healthier, consider these alternatives:
- Whole Wheat Flour: Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Reduced Sugar: Use a natural sweetener like stevia or honey to lower the sugar content.
- Greek Yogurt: Replace some or all of the butter with Greek yogurt to reduce fat and add protein.
Serving Suggestions
This Raspberry Buttermilk Cake is delightful on its own, but here are a few serving ideas to elevate your dessert experience:
- Whipped Cream: Add a dollop of freshly whipped cream for a classic touch.
- Vanilla Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a delicious contrast.
- Lemon Glaze: Drizzle a simple lemon glaze over the top for added zest.
Common Mistakes to Avoid
To ensure your Raspberry Buttermilk Cake turns out perfectly, avoid these common pitfalls:
- Overmixing the Batter: This can lead to a dense cake. Mix until just combined.
- Skipping the Parchment Paper: This ensures the cake releases easily from the pan.
- Undercooking or Overcooking: Keep a close eye on the baking time and use a toothpick to test doneness.
Storing Tips for the Recipe
Store any leftover Raspberry Buttermilk Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to three months. Ensure the cake is well-wrapped to maintain moisture.
Conclusion
This Raspberry Buttermilk Cake is a delightful dessert that’s sure to impress. With its tender crumb and vibrant raspberry flavor, it’s a perfect treat for any gathering or simply to enjoy with your afternoon tea. Follow our step-by-step guide to create this delicious cake, and don’t forget to try out some of our healthier alternatives or serving suggestions to make it your own.
FAQs
1. Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Just be sure to thaw them completely and drain any excess liquid to prevent the cake from becoming soggy.
2. What can I use instead of buttermilk? If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for a few minutes.
3. How do I know when the cake is done? The cake is done when a toothpick inserted near the center comes out clean or with just a few moist crumbs.
For more delicious recipes and baking tips, check out our related posts and guides on AdrianRecipes.com. 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.
