Raspberry and Buttermilk Cake

I haven’t been very good at keeping up with sharing my food adventures here… sorry about that! It has been so busy lately, but hopefully I can catch up tonight a little :-)

A couple of weekends ago I got together with my really good friends from dental school. It had been over a year since all four of us had been together, so it was so nice! It was great to catch up on gossip, etc. Love you ladies!

For the weekend, I was in charge of making a dessert. I thought and thought what would be a recipe “worthy” of this special occasion. To celebrate our get together, I decided to make this cake adapted from A Thought From Food. This cake ended up being super moist! The buttermilk shines through, and the raspberries gives a nice tangy touch to the cake. I used a bundt cake pan this time just because I like its shape, but you certainly don’t have to! Then what did I do with the hole? No, I did not put a potted plant in the middle (“The cake has a hole in the middle!” ß name that movie!). I added raspberries! :-)

Hope you enjoy this cake as much as my friends and I did!

Raspberry and Buttermilk Cake

(from Gourmet via Smitten Kitchen)

Ingredients

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 5 oz)

Directions

Preheat oven to 400°F with rack in middle. Butter and flour a 10-inch bundt cake pan.

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

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

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

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp 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 to warm, 10 to 15 minutes more. Invert onto a plate. 

Adapted from: A Thought From Food

*Note: The movie mentioned above, if you don't know, is "My Big Fat Greek Wedding". I loved that movie!!!!!!!!!!!!!!