It is raspberry season. Only for that reason, you should make this cake. But I'm gonna give you two more. First, it's delicious. Second, you can put it together in the blink of an eye.
Last weekend it was my friend E's birthday. He lives outside of town and I actually hadn't planned on seeing him on the birthday day. But him and B convinced me (it didn't take much) Saturday evening, that I should swing by on Sunday. Obviously, I could not go to see him on his birthday without a cake. But last weekend was mad hot and in this weather, cake frosting is not an option.
The best solution is a one pan fruity cake, no layers, no frosting and no ganaches. Sounds like a boring cake right? I promise it's not. Get yourself some fresh raspberries and some buttermilk and whip it up. Halve the recipe and you'll get a great cake for that afternoon coffee.
Adapted from Gourmet via Smitten Kitchen
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 stick of butter, softened
3/4 cup sugar*
1 teaspoon vanilla extract
2 large eggs
1 cup buttermilk
6 oz (1 package) fresh raspberries
*I doubled Deb's recipe but I chose not to double the amount of sugar, it just seemed like too much to me.
Preheat oven to 400 F
Mix together flour, baking powder and baking soda. Set aside. In a bowl, cream together butter and sugar, add the vanilla extract and the eggs and mix until combined. At low speed, mix the dry mixture in 3 batches, alternating with the buttermilk. Pour batter in a 9 inch round cake pan.
Scatter the raspberries. Now, the raspberries that had the round part showing up, sank inside the cake. The ones that were placed upside down, with the O part showing up, stayed at the same place and so did the ones that i placed sided (because they were a little smashed). Knowing this, feel free to spread them as you wish.
Bake for aproximately 30 min or until a cake tester or skewer comes out clean.
Yay! featured in foodgawker again! http://foodgawker.com/post/2010/06/07/63011/