Raspberry Buttermilk Cake


Q: How is a carton of buttermilk similar to Mary Poppins’ carpet bag?

A: The stuff inside never seems to run out.

Ba-ZING. I know, I’m hilarious. So, this is yet another recipe that came from the lefover buttermilk used in Tom’s German chocolate cake. I swear, I didn’t buy a gallon, but it’s like an endless supply or something.

Anyway, I’ve now seen this recipe on quite a few blogs, but it first caught my eye when Deb over at Smitten Kitchen made it. I’m a sucker for berries—raspberries, especially—and the simplicity of the cake really won me over.

I really enjoyed this. It was an unfussy, simple, tasty dessert (that could no doubt have its place at a breakfast or brunch table, too). The sugar on top gave a subtle contrast in texture, and the buttermilk made this super fluffy and moist. And honestly, this cake isn’t really that bad for  you! It’s under 200 calories a slice which means you can eat at least three slices before you start to feel guilty.

Raspberry Buttermilk Cake

Slightly adapted from Gourmet

1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 stick of unsalted butter, softened
2/3 cup plus 1.5 Tbsp. sugar, divided
1 tsp. vanilla extract
1 large egg
1/2 cup well-shaken lowfat buttermilk
1 cup fresh raspberries (about 5 oz.)

Preheat the oven to 400, with a rack in the middle. Butter and flour a 9″ cake pan (I used a springform pan – I no longer mess around with trying to get cakes out of pans).

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

Beat together the butter and 2/3 cup sugar at medium-high until pale and fluffy. Beat in vanilla, and then egg.

At low speed, mix in flour in three batches, alternating with the buttermilk, beginning and ending with flour, until just combined.

Spoon batter into a cake pan, and smooth the top.  Scatter raspberries on top, and sprinkle remaining 1.5Tbsp. sugar.

Bake until cake is golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool in the pan 10 minutes and then turn onto a rack and cool to warm, 10-15 minutes.

Nutritional Information for 1/8 of the cake: Calories: 196 / Fat: 6.7g / Saturated Fat: 3.9g / Carbs: 31.5 / Fiber: 1.5g / Protein: 3.1g

Raspberry Buttermilk Cake