Raspberry buttermilk cake
Let me tell you a little story.
My in-laws stopped by en route from their Florida home to a visit with old friends in PA. Now the day before they got here happened to be my mother-in-law’s birthday. Being the baker that I like to think I am, I pulled up a recipe that I’d been wanting to try and decided to bake her a raspberry buttermilk cake. We had gone berry picking a few days earlier and I had lovely fresh red and black raspberries in the fridge.
So everything went perfectly. I even called Jim into the kitchen to talk about how beautiful the batter was. I really did. (It really was.) So the cake comes out and cools, and I transfer it to its cake platter and set it on the counter. Jim’s mom was tickled and remarked about how pretty it was. We had some lunch and were just sitting around talking, when I heard a very subtle noise. The unmistakable sound of a dog’s collar scratching the side of the counter. Mm-hm. You see where I’m going with this?
I ran out to the kitchen in time to see the backside of my retreating pup and one side of my perfect cake missing. It would seem that the pleasant aroma of raspberry buttermilk cake was too hard to resist, and Ruby had decided to do a little taste-testing.
I sheepishly presented the partially ruined cake to everyone and apologized on behalf of my dufus of a dog. We quickly followed Ruby’s lead though. I cut off the ruined part of the cake and sliced up the rest and we loved it! And Ruby was forgiven because she’s only 6 months old and we’re still working on her social graces.
Now I have to know… are you the kind of person who would have tossed the whole thing in the trash? Lied about what had happened to it? Or done what we did and had a good laugh, then salvaged what was left and ate it anyway. It was one of the most delicious cakes I’ve had in a long time, so I’m very glad we didn’t let my ill-mannered pup ruin it for us.
Recipe: Raspberry Buttermilk Cake
(slightly adapted from Smitten Kitchen)
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
1/2 teaspoon finely grated lemon or orange zest (I substituted with orange zest.)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (I didn’t measure, but it’s quite likely I used more than one cup.)
Preheat oven to 400°F with rack in middle. Butter and flour or spray a 9-inch round cake pan with baking spray like Baker’s Joy.
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.
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.