RASPBERRY ALMOND BUTTERMILK CAKE
This is a good, basic go-to buttermilk cake - moist and ever-so-light - a great jumping off point for whatever you can dream up. Try different berries - the original had no almond extract or almonds but I love it. A little cinnamon and nutmeg with pinch of ginger with peach chunks would be delicious. This is a thin cake and cooks very quickly, which is lovely if you invite someone over for coffee and cake and have no cake, or wake up with a craving! Adapted from Gourmet and Smitten Kitchen
Provided by momaphet
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
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 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, then beat in vanilla & almond extract and the zest. 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 and sliced almonds.
- 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. Or if your like me cool it just long enough to take your pictures and serve it straight from the pan.
Nutrition Facts : Calories 445.5, Fat 16.3, SaturatedFat 8.1, Cholesterol 78.2, Sodium 500.8, Carbohydrate 68.7, Fiber 3.6, Sugar 41.3, Protein 7.5
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-ALMOND COFFEE CAKE
This fruity raspberry almond coffee cake is an awesome brunch treat. If you can't find raspberries, try blueberries or strawberries. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, buttermilk, applesauce, butter and extract; stir into dry ingredients just until moistened. Gently fold in raspberries., Transfer batter to a 13x9-in. baking pan coated with cooking spray. In a small bowl, mix topping ingredients; sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
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