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.

Also click here to enter my giveaway for a 4 pack of Girard Dressing; the dressing really is delicious!

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. 

Thanks for stopping by Red Couch Recipes.

Posted with the following:  Wow Us Wednesdays, Foodie Friday, Weekend Wrapup, Sweets for a Saturday, Take-A-Look Tuesday

Pear Tablescape and Giveaway

Hi everyone -- welcome to Tablescape Thursday and to my Girard Salad Dressing giveaway at Red Couch Recipes.

Today at Red Couch Recipes, I feature a pear tablescape.

 These are such fun salad plates; I have also used them for a lemon tablescape -- love the double duty of these.  If found a bargain on some Bartlett pears that are just about to ripen.  I plan on making several pear baked goods if the "Food Critics" don't get to them before I do :).

After you view this week's tablescape, I am honored to be giving out a 4 pack of Girard's Premium Salad Dressing to one of my readers.  I received this 4-pack in the mail and some extras goodies, because I am now officially a " Girard Epicurean Expert."  These will be the same 4 salad dressings that will be given to one of my readers.  See below for details.

I picked up an outdoor mum for about $2.00, on sale.  I always bring one inside for an inexpensive splash of color in the fall.  Today it colors my Pear Table on the deck.

These are some of the lovely pears that I purchased.  The bowl is a matching piece to the salad plates.

Seeing life though a bubbly yellow and bubbly clear glass.  Which view do you like best.

The napkin rings add a bit of softness, don't you agree?

Will we have too many more lovely days like this to dine on the deck?

Tablescape Information:

Placemats and Waterglasses:  Wal-Mart

Flatware:  World Market

Brown Dinner Dishes and Yellow Stemware:  Tai Pan Trading

'Lemon and Pear Salad Plates, Large Bowl, S and P Shakers -- Robert's Arts and Crafts

Napkins:  K-Mart

Napkin Rings:  Style Sisters

***Girard Salad Dressing Giveaway Information***

The Marzetti Company, maker of Girard Salad Dressing is giving away a set of 4 of their premium salad dressings.  Marzetti makes 18 different dressings and they are all gluten-free, and are certified Kosher.  The set one lucky winner will receive will be comprised of the following dressings as pictured above and listed below:

***Greek Feta -- It's crying to be slathered over your olives, lettuce and feta.

***Old World Italian -- This is a spectacular Italian -- rich and full of flavor.

***White Balsamic Vinaigrette--see review below

***Light Champagne -- didn't try

It will be delivered to your door -- love getting foodstuff in the mail!

I made the Pear Salad featured on my table today using the White Balsamic Vinagrette.  I drizzled it on the lettuce and on the pear -- delicious!  The White Balsamic Vinaigrette is sweet, yet at the same time the flavor of the balsamic vinegar comes through.  It's full of flavor and could be enjoyed not just on salads, but on tomatoes, beans, and other vegetables.  It's a light tasting dressing, but is also full of flavor.   

The Marzetti Company, in addition to the dressings, also sent me some bamboo servers, a cloth grocery bag, an apron, a recipe card holder.

The yellow mums just brighten up any area.

I found the Pear idea on Pinterest.  See the lovely salad dressing drizzled on the pear?

The pear salad ready to be eaten.  I recommend drizzling a little bit more dressing when you serve it.

If you would like to enter the giveaway, please do the following:

1.  MANDATORY--ONE CHANCE.   Link to Everyday Elegance  -- a site where Epicurious. Com and Girard dressings have teamed up together to bring recipes and lifestyle tips, and tell me in your comment, 1) What recipe you would like to try.  2) What is your favorite Girard's dressing.  If you have not tried Girard's dressing, tell me which you would like to try.

2.  NOT MANDATORY -- SECOND CHANCE.  Join Red Couch Recipes via Google Friend Connect or tell me that you are already a Follower of Red Couch Recipes.

3.  Open to those living in the United States Only.

4.  Giveaway ends on Thursday, September 8, 2011 at 10 pm MST

5.  Winner will be drawn with the assistance of Random. Org. and announced on Red Couch Recipes on Friday, September 9, 2011

6.  You DO NOT have to be the host of a blog to win!  However, I need a way to contact my winner.  If your e-mail is not readily available on your blog or you do not have a blog, please post your e-mail in your comment.

7.  You do not have to post separate comments.

I thank the Marzetti Company for hosting this giveaway.  I have not been compensated for writing this post, I did receive a sample pack of 4 dressings and some other Marzetti - branded items.

Good luck and thanks for visiting Red Couch Recipes.

Posted with the following:  Foodie Friday, Weekend Wrapup

Martha's Buttermilk Pie

Glad to see you at my Red Couch today where I am serving Buttermilk Pie, which is really one of my favorite pies.  Such simple ingredients combine to make such a flavorful and luscious pie.  I have been making it for many years.  The recipe is one of Martha Stewart's own and is in my copy of her book Pies & Tarts -- real pie and tart eye candy.

Recipe for Martha's Buttermilk Pie

One unbaked 8-1/2-inch pie shell, well chilled, plus additional pie crust for the leaves that line the edge of the pie.  You can make homemade crust or buy a frozen crust and some pie crust dough in a box for the leaves.

To make the leaves, I used a Nordic Ware leave cutout; you can also freehand it.

The pie shell with leaves affixed.

 1-1/4 cups sugar

3 tablespoons all-purpose flour

4 eggs, slightly beaten

1/2 cup (1 stick) unsalted butter, melted then cooled  slightly.  I use salted butter.

1 cup buttermilk

Zest of 1 lemon

1 tablespoon freshly squeezed lemon juice

1 teaspoon vanilla extract

Freshly grated nutmeg to taste -- or nutmeg from the spice container.  I don't add a lot, but I love it in the pie.

Egg Yolk Glaze:  1 egg yolk beaten with 2 teaspoons water.

1.  Preheat the oven to 425 degrees.

2.  Affix the pastry leaves around the edge of the pie crust with cold water.  Brush the top of the leaves with the egg yolk glaze.  Refrigerate pie crust until it is ready to be filled.

3.  Combine the sugar and the flour in a large mixing bowl.  Add the beaten eggs and mix well.  Stir in the butter and the buttermilk.  Stir in the lemon rind and juice, vanilla, and nutmeg, and pour in the prepared pie shell.  Place the pie in the center of the oven for 15 minutes.  Lower the heat to 350 degrees and continue to bake for approximately 40 minutes, or until the filling is set.  Remove from the oven and serve at room temperature.

Red Couch Notes: As all ovens vary, watch the baking times carefully. I baked my pie for about a total of 45 minutes, which is less than Martha indicated. I also put a foil collar on the edges after awhile so the leaves wouldn't burn.

*******

The pie is ready to be served.

*******

You can add some raspberry sauce and raspberries to top it -- yum!

I hope you bake some pie today.  Thanks for stopping by Red Couch Recipes.

Posted with the following:  Rednesday, Wow Us Wednesday, Foodie Friday, Weekend Wrapup