Raspberry Buttermilk Cake

Cake with Cinnamon and White Chocolate Options

#onecakeaweek

This week’s Cake at the Home by the Sea is delicious served with tea or coffee or can be versatile enough for a dessert treat if served with some vanilla yoghurt, cream or ice cream drizzled with Raspberry Coulis.

Raspberry Buttermilk Cake Recipe

Ingredients

• 130g plain flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 55g unsalted butter, at room temperature
• 145g sugar, plus a further 1 1/2 Tablespoon sugar, divided
• 1/2 tsp vanilla extract
• 1/2 tsp finely grated lemon zest (optional)
• 1 large egg, at room temperature
• 1/2 cup well-shaken buttermilk
• 1 cup (approx 140g) fresh or frozen raspberries

Topping:

• 1 dessertspoon butter, (melted)
• 1 tablespoon cinnamon (sprinkled over the top)

Method

1. Preheat oven to 205°C/400°F
2. Butter and flour a 20cm round cake pan.
3. Whisk together the flour, baking powder, baking soda and salt and set aside.
4. Beat the butter and first measure of sugar with an electric mixer at medium-high speed until pale and fluffy.
5. Beat in the vanilla extract and lemon zest. Add the egg and beat well.
6. Switching the mixer to a low speed, mix in the flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Ensure that each time you only mix until just combined.
7. Transfer the batter into the cake pan and gently spread to fill the pan. Scatter the raspberries over the top and sprinkle with the final 1 and 1/2 tablespoons of sugar.
8. Bake until cake is golden and a skewer inserted into the center comes out clean, which should take between 30-35 minutes.
9. Cool the cake for 10 minutes then turn out onto a rack to cool completely, then brush melted butter on top and sprinkle with cinnamon.

Variation: Add 100g  white chocolate buds to the mix prior to adding the raspberries.

There are more cake recipes here: #onecakeaweek