Wonderful Memories

I had forgot all about this cake until I saw a recipe over the summer on “And all the trimmings” blog.  My mother use to make a cake like this all the time, I really don’t remember her using a recipe, she would just go into the kitchen and whip it up.
Buttermilk cake with fresh seasonal fruit.
Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of blueberries, but you could easily substitute any sweet, juicy berries you pick up at the farmers market. Over the summer I made this cake with peaches, blueberries, raspberries but now I’m thinking it would be great with apples or pears ….plus add a little cinnamon. 

  • 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 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh raspberries (about 5 oz)
  • 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 Tbsp 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.

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