Raspberry Buttermilk Cake

So I keep buying buttermilk because of this weird obsession I have with biscuits lately (no really, it's an obsession). I won't discuss with the sweet potato biscuit attempt...in fact pretend I never mentioned it.

I found this delightful recipe on smitten kitchen for a Raspberry Buttermilk Cake.

It was light, sweet, little fluffy and perfect for just snacking on (in fact I may have eaten half of it myself...who cares about my guests).


Ingredients
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 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


The directions on this one were pretty easy.

1. Preheat your oven to 400 degrees, butter and flour a 9 inch cake pan.

2. Whisk the flour, baking powder, baking soda and salt together in a small bowl. Set those aside.

3. In a large bowl mix the butter and 2/3 cup sugar until all nice and fluffy like. Then add the vanilla and lemon zest. Fluff some more, now toss in your egg and mix that in also.

4. At a low speed, mix in your flour mixture in 3 batches alternating with buttermilk. The idea is you mix until just combined (which I still have no idea what that means so mine was all nice and fluffy and probably very combined...go me???)

5. Spoon the batter into your prepped cake pan, scatter your raspberries across the top and then sprink with the 1 1/2 tablespoon of sugar you've had sitting nearby.

Bake until the cake is golden and a toothpick (or fork if you're like me) comes out clean. Should take approx 20-25 minutes. Cool in pan for 10 minutes and then remove and place on a rack to finish cooling.

At this point you can either wait for it to cool down or start picking at the cake and attempting to eat it still piping hot. I warn you, the second option may lead to a burned tongue.