Cake with Cinnamon and White Chocolate Options
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
- 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
- 1 dessertspoon butter, (melted)
- 1 tablespoon cinnamon (sprinkled over the top)
- Preheat oven to 205°C/400°F
- Butter and flour a 20cm round cake pan.
- Whisk together the flour, baking powder, baking soda and salt and set aside.
- Beat the butter and first measure of sugar with an electric mixer at medium-high speed until pale and fluffy.
- Beat in the vanilla extract and lemon zest. Add the egg and beat well.
- 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.
- 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.
- Bake until cake is golden and a skewer inserted into the center comes out clean, which should take between 30-35 minutes.
- 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