I have fallen in utter love with baking cakes. The simplicity. The ease. The fun. I love that it’s one thing, not a bunch of little things. No individual molds, scooping equal cookies, or cutting dough up. I mainly fell in love with what happens to butter and sugar when it’s mixed on a fast speed for many minutes. It turns fluffy, creamy and white. It may have captured my heart. Cake is so simple. It’s basically the same pattern. Whisk the dry ingredients in their bowl, cream the butter and sugar in their’s. Add the egg, milk, extract, etc. and combine. Then, you scoop it all into ONE pan. It’s pretty incredible. I can’t belive it took me 22 years to get here. One thing definitely helped—The Kitchen Aid mixer (my mom’s).
If you bake, the Kitchen Aid mixer will change your life (but you probably know that). When I move out of my family’s home I will sorely miss it as another family member. That and a Le Creuset 7 1/2 qt dutch oven, both in the color cream, are my dream purchases. I pine over them. My mom has a mixer in black and it sits atop our counter, as it has for a decade. It’s used from time-to-time, mainly during the holidays. Boy, I had no clue what we had. It made me fall in love with baking (they should hire me to promote, right?).
This week I had extra buttermilk in my fridge and knew I wanted to use it for a blog post. As I’ve stated above, I’ve been falling in love with cake making. Then add berries to a cake and it’s my favorite dessert. I had raspberries in my fridge as well. I had been looking for great cakes with fresh fruit and then I came across this Smitten Kitchen recipe. I love any cake where you can really use any berry you want. This cake is soft and sweet. Light as a cloud, with a hint of tartness. I can’t wait to make this all summer long. Whip cream to go on top and you will be so satisfied. It has inspired a larger cake in my mind, but more on that later…
Buttermilk Cake with Raspberries
from Smitten Kitchen
makes one thin 9 inch cake
- 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 vanilla extract
- 1 large egg
- 1/2 cup well shaken buttermilk
- 1 cup fresh raspberries
- Pre-heat oven to 400 F. Butter and flour a 9 inch round cake pan.
- Whisk together flour, baking powder, baking soda and salt and set aside. In a large bowl, beat butter and 2/3 cup sugar at a medium-high speed till pale and fluffy, then beat in vanilla. Add egg and beat in well.
- At a low-speed, add in the flour mixture in three batches, alternating with buttermilk. Starting and ending with flour. Mix until just combined. Spoon batter into cake pan and smooth the top. Scatter the raspberries on top and sprinkle with remaining 1 1/2 tablespoons of remaining sugar.
- Bake until it is golden and toothpick comes out clean, 20-25 minutes. Let cool in pan. Then invert onto a plate after fully cool.
Note: Berries facing downward will get sucked into cake batter when baking, while berries faced up with little “o” will stay open.