So while trying to catch up on my reading, as I’ve already received the July issue of Gourmet and haven’t finished June’s, I came across this raspberry buttermilk cake. It falls under one of the Gourmet Every Day “Quick Kitchen” recipes.
I was a bit skeptical about a dessert being easy for a weeknight but it is now going under my list of “go-to” recipes when I need something quick or am having a bad day (like today). This has very few ingredients, most of which you’d have on hand, and is surprisingly not that bad with just half a stick of butter.
The batter is so simple. Spread into a 9″ buttered and floured pan. Drop fresh raspberries on top. Mine weren’t particularly sweet, so the riper and sweeter you can find, the better. The cake is light and the tangyness from the raspberries can be strong.
Sprinkle with granulated sugar for a crunchy topping
Had to stop it mid-baking to take this shot of the cake, as quoted by everyone observing and waiting to eat it, “like puffy clouds, rises up around the raspberries.”
Beautifully golden brown. The cake didn’t quite envelope the raspberries like in the magazine, which works out because I like to see all the berries anyway.
The first slice. All the sweet raspberry smell escapes from the cake. It’s almost worth baking just for that smell in the house.
The cake was incredibly light and moist from the buttermilk. The top was slightly crisp and had added crunch from the sugar. With a dollop of whip cream to balance out the tartness of the raspberries, it was perfect and couldn’t have been simpler to make. I think its one of those fool-proof recipes you can’t really mess up.
And if your day was REALLY bad…
Kidding. I had a nice generous slice though.
Raspberry Buttermilk Cake
Gourmet, June 2009