What is it about buttermilk..? It’s something that I would never, ever, not-in-a-million-years dream of drinking from a glass or any other vessel for that matter, and yet… I get giddy at the prospect of baking and cooking with it!
I’ll have to look up the science behind the reasons buttermilk is such a magical ingredient! It’ll give you the tallest, yet lightest & fluffiest buttermilk pancakes. It’s also behind some very tasty gluten free buttermilk waffles. More recently, I’ve used to make a refreshing & tasty chilled beet & buttermilk soup. And now, from Gourmet this gorgeous cake tart with raspberries and just the right amount of sweetness. Buttermilk is a secret weapon and should always be in your fridge.
The only change I made with this stellar recipe was coating the buttered cake pan with sugar, giving it a delightfully, crunchy exterior.
You can see how thick the batter is. While I thought the cake would bake up dense like a pound cake, it had to be the buttermilk that kept it lighter.
When I spread the batter out it was so light I was afraid the raspberries would collapse the top of the cake, causing it to be under baked. I really did want to add more than the listed amount of raspberries, but kept a light hand.
As you can see by the above photo – I had absolutely nothing to fear and am already planning to make this often. I’ll try it with more raspberries. I’ll try it with other berries and even as a sheet cake, to really add and highlight fresh summer berries & fruit. What about sliced peaches, plums or apricots…? A handful of crunchy demerara sugar…? Some sliced almonds…?
For now, I’m thrilled with not only how this recipe turned out, but the making of it. From the joy of watching the batter come together, to the yes, I’ll admit it – licking of the beaters – I look forward to making this recipe, with many variations!
Serve with some softly whipped ricotta, mascarpone or cream, and a few fresh berries.
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 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 5 ounces)
- Preheat oven to 400°F with rack in middle.
- Butter and flour a 9-inch round springform cake pan.
- Whisk together flour, baking powder, baking soda, & salt, set aside.
- In a large bowl beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Add egg & vanilla, and beat well.
- At low speed, add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, mixing just until combined.
- Spoon batter into prepared cake pan, and smooth the top. Scatter raspberries evenly over and sprinkle with remaining 1 1/2 tablespoons sugar.
- 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.
- *For a sweet & crunchy coating, butter and SUGAR the cake pan.
- **If you want to remove the cake from the base of the springform pan, line it with a cut-out round of parchment before buttering.