posted by Archana on Baking, Dessert, Fruit

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When you need a quick, easy dessert for a weeknight, this raspberry buttermilk cake is the perfect choice. I had some friends over last night and whipped up this gem in about an hour–perfect for after work!

Some of the reviewers on epicurious (where I found the recipe) said they even saved the leftovers for breakfast. Even though I need some savory in the morning, the reviewers are right; this cake has about the same, maybe just a bit more, sweetness as waffles or pancakes with fruit.

But the best part of this dessert is its moistness. Seriously, buttermilk should be in every dessert.

Raspberry Buttermilk Cake (from Gourmet, June 2009)

What you need:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

2/3 cup plus 1 1/2 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1 large egg

1/2 cup well-shaken buttermilk

1 cup fresh raspberries (about 5 ounces

What to do:

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 ½ tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Serves 6

Bon appétit!