I have learned to never NEVER complain about having sunny, hot weather as long as I shall live. However, hot weather does take it's toll on the baker. I remember one summer day in pastry school the kitchen we were working in was 95 degrees! Inside! Our instructors response? "Get used to it! This is what it's like!"
Let's face it, when it's hot out and, like many homes in Seattle, I lack air conditioning, I don't want my oven to be on too long. I also can't make anything tricky because my butter will get too soft. Lastly, I generally don't want to spend too much time standing at my counter working on anything when I could be basking in the the sun. In conclusion, if I'm not getting paid to be baking I'm not sure I want to be doing it right now. The problem is I STILL WANT CAKE!
I found the perfect solution. This cake mixes fast, bakes in about 30 minutes, and is super easy and nearly un-mess-upable. Plus, the fresh raspberries make it a phenomenal summer dessert. Trust me- if you don't bake much, bake this one. It's really good!
Raspberry Buttermilk 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 pure vanilla extract
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries (about 5 oz)
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round 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.