RASPBERRY BUTTERMILK CAKE
Fresh or frozen berries work in this raspberry buttermilk cake. If you like an even balance of cake and fruit, then go frozen because they spread more. Fresh berries hold their shape and result in more cake.
Provided by Paige Adams
Categories Cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a 9-inch cake pan with non-stick cooking spray.
- In a medium bowl, stir together the flour, baking powder, baking soda and salt.
- In a large bowl, cream the butter and 2/3 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
- On low speed, add the flour in 3 batches, alternating with the buttermilk. Mix until just combined.
- Transfer the batter to the prepared cake pan smoothing into an even layer with a spatula. Place the raspberries on top and sprinkle with the remaining sugar.
- Bake the cake for 25-30 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing and cooling on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 170 calories, Sugar 17.2 g, Sodium 142.7 mg, Fat 5.7 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 1.1 g, Protein 2.5 g, Cholesterol 32.1 mg
RASPBERRY BUTTERMILK CAKE
Provided by Melissa Roberts
Categories Cake Mixer Brunch Dessert Bake Quick & Easy Raspberry Summer Buttermilk Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 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 tablespoons 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.
RASPBERRY BUTTERMILK CAKE
A quick and easy recipe from Gourmet Magazine (June 2009) for a tender buttermilk cake topped with a nice, sugary crunch. This recipe works with any berries (including frozen). Make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream.
Provided by blucoat
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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 tablespoons 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.
DOUBLE-LAYER VANILLA-BUTTERMILK CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Provided by Katherine Sacks
Categories Cake Birthday Buttermilk Cream Cheese Bake Dessert Raspberry Orange Wedding Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (10-inch) double-layer cake
Number Of Ingredients 26
Steps:
- Bake the Buttermilk Cake:
- Place a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
- Using an electric mixer on medium-high speed, beat 3/4 cup butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
- Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
- Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
- Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
- Repeat steps with second prepared pan and remaining cake ingredients to bake the second layer.
- Make the Vanilla Syrup:
- Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
- Make the Orange Cream-Cheese Frosting:
- Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to medium and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
- Assemble the cake:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake. Using an offset spatula, spread 1 cup frosting evenly over top. Arrange 6 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 6 oz. raspberries. Spread 1 cup frosting over raspberries inside of ring (do not frost raspberries at the perimeter).
- Carefully place second cake layer, top side down, on frosted raspberries, gently pressing down to secure. Brush 3 Tbsp. syrup over top of cake with pastry brush. Spread 2 1/2 cups frosting evenly over top and sides, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
- Remove cake from refrigerator. Frost top and sides, swirling decoratively, making sure to cover bottom of platter; reserve remaining frosting for another use. Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with remaining 3 oz. raspberries and edible flowers, if using.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
More about "gourmets raspberry buttermilk cake recipes"
RASPBERRY BUTTERMILK CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (17)Total Time 45 minsCategory Dessert, SnackCalories 205 per serving
- Preheat oven to 400° F. and place rack in centre of oven. Grease a 9 or 10-inch cake pan and line the bottom with parchment paper, for easy removal. (You can also bake this in a greased 10-inch top diameter cast-iron skillet, if you like).
- With an electric mixer or with a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy, about 2 minutes. Beat in the vanilla. Add the egg and beat well.
- With the mixer at low speed, add the flour mixture in 3 batches, starting with 1/3 of the flour, then 1/2 of the buttermilk, then half the remaining flour, the rest of the buttermilk and finishing with the remaining flour mixture. Mix just until combined.
RASPBERRY BUTTERMILK CAKE – SMITTEN KITCHEN
From smittenkitchen.com
Servings 8Total Time 1 hrEstimated Reading Time 7 mins
RASPBERRY BUTTERMILK CAKE | GIANGI'S KITCHEN
From giangiskitchen.com
Ratings 10Category DessertCuisine AmericanTotal Time 1 hr
RASPBERRY BUTTERMILK CAKE – VAIN FOODS
From vainfoods.com
RASPBERRY BUTTERMILK CAKE - FOODNESS GRACIOUS
From foodnessgracious.com
RASPBERRY BUTTERMILK CAKE – SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
KRUIZING WITH KIKUKAT: RASPBERRY BUTTERMILK CAKE FROM GOURMET
From kikukat.blogspot.com
RASPBERRY-BUTTERMILK COFFEE CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
RASPBERRY BUTTERMILK CAKE - DINNER WITH JULIE
From dinnerwithjulie.com
RASPBERRY BUTTERMILK CAKE - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
RASPBERRY BUTTERMILK CAKE - LIVING TASTEFULLY
From livingtastefully.com
RASPBERRY BUTTERMILK CAKE - DELICIOUS + EASY BREAKFAST CAKE RECIPE
From inspiredbycharm.com
RASPBERRY BUTTERMILK CAKE RECIPE | EPICURIOUS
From epicurious.com
RASPBERRY BUTTERMILK CAKE: 2000S RECIPES + MENUS : GOURMET.COM
From gourmet.com.s3-website-us-east-1.amazonaws.com
ONE-BOWL RASPBERRY BUTTERMILK CAKE | 12 TOMATOES
From 12tomatoes.com
EASY RASPBERRY BUTTERMILK CAKE
From staceysnacksonline.com
ONE-BOWL BUTTERMILK CAKE WITH RASPBERRY BUTTERCREAM
From thecafesucrefarine.com
RASPBERRY BUTTERMILK COFFEE CAKE - ERREN'S KITCHEN
From errenskitchen.com
BUTTERMILK AND VANILLA CAKE WITH RASPBERRIES RECIPE
From gourmettraveller.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love