We’ve recently started recreating recipes from the Heirloom community and today we are making a beautiful and simple buttermilk cake with raspberries submitted by Nina. This one-bowl recipe comes together quickly with a handful of pantry ingredients, ideal for summer gatherings when berries are at their peak! If you have a special recipe you’d like us to recreate, send us a DM to find out more.
First and foremost, let’s start with a mental checklist – where are all your recipes stored?
- 1 stick unsalted butter, melted
- 1/2 cup light brown sugar
- 1/2 cup cane sugar
- 2 eggs
- 1 Tbsp vanilla bean paste or extract
- 1/2 cup buttermilk
- 1 1/2 cups flour, preferably cake flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 ounces fresh raspberries (or any other seasonal fruit)
- 1 Tbsp turbinado sugar
Preheat the oven to 350F and grease a 9-inch springform pan. - Cream the butter and sugars till fluffy. Beat in the eggs, vanilla, buttermilk and whisk well until smooth and ribbony.
Sift in the flour, baking powder, baking soda, and salt. Mix until just combined.
Pour the batter into the pan and add the raspberries on top (use enough fruit to fully cover the surface of the cake as it spreads during baking).
Sprinkle with turbinado sugar. Bake for 45-55 minutes, or until the cake is set and a tester releases clean.
Let cool before serving.