So after the fail of my Dimply Plum Cake, I was a little scared about the Raspberry Buttermilk Cake I’d be baking the next morning, so scared I cooked it a little longer than necessary- but let me tell you, it was delish!
This dough is easy to make, and the buttermilk was easy to make too- I highly recommend making your own- you need very little and unless you’re planning on using it for something else, it will probably be a waste of buttermilk.
I got scared when I looked at the amount of batter and the size of the pan (I used a 10inch pan as that’s all we had). I thought it would be too thin and the cake would dry out and crumble. But I went with it, and I’m happy I did. Although Smitten is a little anal and places her raspberries perfectly, I just let loose and threw those suckers all over the top- using more than the listed amount too, my Husband said, “What can go wrong, more raspberry taste is good!”
My cake wouldn’t come out of the pan, so I just served it straight from there and people ate it so quickly they didn’t care how it was served.
To make up for the Dimply Plum cake I whipped up another batch of these oh so easy and oh so yummy Blueberry Crumb Bars. Now is the time to make them- blueberries galore. Go do it! (Hint, you don’t need the zest, and you can swab in any other citrus juice, I used Orange this time since all the lemons had been snatched for the lemonade!)
In addition, I made a batch of the Watermelon Lemonade. What a perfect summertime treat! I setthe husband to work juicing the lemons and I cut up some watermelon, made simple syrup and mixed it all up. Easy and delicious. This a tart drink that is not weighed down by the watermelon. so have no fear. (We thought it might be too watery).
Now I want to have July 4th all over again!
You can head over to Smitten Kitchen for the recipes and photos, but I realized I like listing them out here too- so here you go!
Raspberry Buttermilk Cake
Makes one thin 9-inch cake (or 10-inch), Serves about 8, or 4 with seconds.
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(I’m pretty sure I used salted, didn’t make a lick of difference)
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries- or a few more, if you’re feeling reckless!
Preheat oven to 400°F with rack in middle. Butter and flour a 9 or 10-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three 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 tablespoons sugar. This felt like a lot of sugar, but go with it, it works!
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 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. I let mine stay in for about 30, not only because of the plum fiasco, but also I had added in a few more raspberries so I want to make sure it was cooked evenly. In addition, I didn’t cool mine this way and it was still gobbled down!
Make your own buttermilk: No need to buy buttermilk especially for this or any recipe. Add one teaspoon tablespoon [updated, as an astute reader pointed out that the larger amount is more common] of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, buttermilk! DO IT!
Makes enough to fill two glasses with ice cubes; I think we did this recipe by 5 to bring to a party. It was the perfect amount with other drinks on offer.
1/4 cup (2 ounces) fresh-squeezed lemon juice
1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
3 tablespoons (1 1/2 ounces) simple syrup*
3/4 cup (6 ounces) cold water or seltzer
Cube watermelon and put in to blender to puree. After straining, don’t just throw out what’s left, it is still watermelon and is yummy!
Stir it all together and serve over ice. Garnish it with a thin watermelon or lemon wedge, if you’re feeling fancy.
Spritzy variation: I have never met a beverage I didn’t think would taste better bubbly, thus, if you’re looking for a spritzier version of this, swap one-third (1/4 cup) or more of the water with seltzer or sparkling water.
Boozy variation: My husband thinks this would taste even better with a splash of vodka. I am not one to argue. I tried it, it is good, dangerously good.
* Make your own simple syrup: Please. I see it sold in stores and it just boggles my mind. Simmer one part water with one part sugar (I did a cup of each and ended up with more than I needed for a quadruple batch) until sugar has dissolved. Let cool. Or, you can use my speedier method where you simmer one part sugar with half as much water and once it has dissolved, add the second half of the water, cold, which cools the mixture down faster (when you like nothing to slow your pace to the nearest mocktail). I have to agree with her here, I don’t see why anyone would pay for simple syrup- it has simple in it for a reason.