Raspberry Buttermilk Cake

A simple cake which goes perfect with a cup of tea and a chat!!!!!

I made this cake last summer, when the berries are on season. I made a lot of baking and cooking with all types of berries. One of them is raspberry buttermilk cake. This can be made with very simple ingredients and no icing is needed to enjoy this wonderful cake.

This recipe is adapted from Smitten Kitchen's site. When I was really hunting for some nice raspberry recipes, I came across this lovely recipe and tried it. We enjoyed it a lot. So thought of sharing this recipe in the blog.

I would like to send this recipe to the event "I love Baking" of Tickling Palates. All the best for hosting this event Radikha....

Ingredients :

All-purpose flour / Maida - 1 cup 

Baking powder - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/4 teaspoon
Butter - 1/2 stick
Regular sugar - 2/3 cups
Granulated sugar - 2 tablespoon (Optional) This is just for sprinkling on the top of the cake, I used the raw sugar / organic. Raw sugar come in large granules.
vanilla extract - 1/2 teaspoon
lemon zest - 1/2 teaspoon
1 Large egg
Buttermilk - 1/2 cup
Fresh raspberries - 1 cup

Procedure : 

Preheat the oven to 350 degree. Grease and flour a 8 inch cake pan. I have used an heart shape cake pan.

Sieve all the dry ingredients together (ie) flour, baking powder and soda, salt and set it aside.

Now beat the sugar and butter together until it turns pale in color. Now add the egg and mix until well incorporated.

Next add the vanilla and lemon zest, mix well. Now add the well shaken buttermilk and mix well.

Now slowly add the dry ingredients into the wet ingredients in small batches and mix until the flour mixture(dry ingredients) is well incorporated in the wet ingredient.

Pour the cake batter into the floured cake pan. Top it with the fresh raspberries. Sprinkle with granulated sugar in top of the cake. (This sprinkling of sugar is totally optional).

Bake the cake for 30 minutes or until the toothpick inserted comes out clean. Let the cake cool completely then remove the cake from the pan and slice it up.

Notes: Bring all the ingredients to room temperature before baking.

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