It’s officially raspberry season in New England, which feels like finding the pot of gold at the end of a rainbow. For 9-10 months of the year, berries are too expensive, not tasty enough, and from too far away to be contemplated…. But then, for a brief window of time, they are profuse, overflowing at farmers’ markets, in farm share boxes, proudly proclaiming their local origin in the supermarkets, and are equally boastful of their budget-friendly prices.

 

If you’re like me, you scoop them up by the armful when they are as sweet and luscious as they are in July and August, get them home, and then wonder what on earth you’re going to do with all of them. Well, this Raspberry Buttermilk Cake recipe should help in some small way to make good use of the now-prolific fruit.

 

It’s easy enough to make for dessert on a week day, but I would personally prefer it for brunch. It’s light and summery, but not too sweet. Served with some rich coffee in the mornings or a generous dollop of whipped cream at night, and it’ll easily become one of your favorite berry recipes.

 

Click here for a printable version of the recipe

Raspberry Buttermilk Cake, Serves 8

Adapted from Gourmet

Prep Time: 30 Minutes

Baking & Cooling Time: 50-60 Minutes

Total Prep Time: 90 Minutes

 

Ingredients:

 

1 Cup Flour

½ Tsp. Baking Powder

½ Tsp. Baking Soda

¼ Tsp. Salt

4 Tbls. (½ Stick) Butter, at room temperature

2/3 Cup Sugar

½ Tsp. Best Quality Vanilla

1 Egg

½ Cup Buttermilk

1 Cup Raspberries

1 ½ Tbls. Sugar in the Raw

 

Preparation:

 

Preheat the oven to 400°. Butter and flour a 9-inch round cake pan. Set aside.

 

Sift the flour, baking powder, baking soda, and salt into a medium mixing-bowl. Mix well.

 

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for 2 minutes (it should be fluffy and pale yellow). Add the egg and vanilla and beat for an additional minute.

 

Set the mixer at low speed and add 1/3 of the dry ingredients to the wet ingredients. Once blended, add half of the buttermilk (¼ cup); again, add 1/3 of the dry ingredients and, once blended, add the remaining ¼ cup of buttermilk. Add the final 1/3 of the dry ingredients and blend until just combined (stop the mixer and scrape down the sides of the bowl if necessary).

 

Pour the batter into the buttered and floured cake pan. Sprinkle the raspberries across the top of the batter and top with the Sugar in the Raw.

 

 

Bake for 25-30 minutes. The cake should be golden, as in the picture, and fully cooked through (use the toothpick test).

 
Cool in the pan for 10 minutes. Move to a cooling rack for 15 minutes. Once cooled, serve with a big dollop of whipped cream for dessert or bacon and eggs for brunch. Enjoy!