Hiya! No blogging for a bit as life at Cozycakes Cottage was interrupted, but I’m happy to be back this week. And I can’t return without a welcome back cake for ya.
This one’s simple and sweet–it’s somewhat dense and the raspberries give it a nice burst of flavor. I sift powdered sugar over it and top it with a dollop of whipped cream. You could easily use a different in-season berry for this cake and it’d be just as tasty.
This recipe is from Gooseberry Patch’s Fresh from the Farmstand book and shared by Cathy Gearheart of Narrows, VA. Thanks, Cathy!
Refreshing Raspberry Cake
- 1 cup flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ¼ cup butter, softened
- ⅔ cup plus 1.5 Tbsp. sugar, divided
- ½ tsp. vanilla
- 1 egg, beaten
- ½ cup buttermilk
- 1 cup raspberries
- In a bowl, whisk together flour, baking powder, baking soda and salt. In a separate large bowl, with an electric mixer on medium-high speed, beat butter and ⅔ cup sugar until fluffy, about 2 minutes. Beat in vanilla; add egg and beat well. Reduce mixer to low speed. Beat flour mixture into butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until just combined. Spoon batter into a buttered and floured 9" round cake pan, smoothing top. Scatter raspberries evenly over top; sprinkle with remaining sugar. Bake on center rack of oven at 400 degrees for 20 to 30 minutes until golden and a toothpick inserted into center tests clean. Cool in pan on a wire rack for 10 minutes. Invert onto a cake plate and remove pan.