Raspberry Buttermilk Cake

Seriously, when you add buttermilk to any dessert recipe, I am in!  This recipe,  inspired by a Gourmet 2009 magazine, didn't disappoint.  I found a sale on raspberries recently and bought 24 clam shells.  After making 3 batches of jam, eating them, and using them in my Buttermilk Pie Recipe, I scoured the Internet for a cake recipe.  When I saw the word buttermilk in this recipe, I knew it was the recipe for me.

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Like everyone else, I love cake and desserts in little individual pots -- they just taste better that way, don't you think?  I used 5 small ramekins from Pier 1.  I don't know what size these ramekins are considered so I measured the fluid capacity, in case you are interested in making individual cakes.  The ramekins hold to the indentation 1/2 cup, to the rim they almost, not quite, hold 1 cup.  This cake makes 6 servings, you may want to use six ramekins, but I loved how the cake spilled over the top of the ramekins when I used five.  You could also use other berries, peaches, etc.

Raspberry Buttermilk Cake Recipe

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 1 clam shell.

1.  Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan or 6 ramekins. 

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

3.  Beat butter and 2/3 cup sugar (reserve 1-1/2 tablespoon sugar to sprinkle on top of cake batter before baking) with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

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

5.  Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.  I used about 6 raspberries for each little ramekin. 

Waiting to be baked.

6.  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.  I baked the ramekins for about 23 minutes.  I left the cake in the ramekins for serving. 

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