I know I’ve mentioned my love of raspberries before, but let me just say it again. I love raspberries. They are sweet and tart and juicy and delicious. They’re like candy. Yummy, tasty, healthy candy.
I don’t bake with raspberries that often because I usually eat them raw as soon as I buy them. I have no self control.
The other day though, the grocery store had some delicious looking raspberries and I bought enough to eat as a snack when I got home and enough to bake this scrumptious Raspberry Buttermilk Cake with.
This batter is a cinch to whip up. Mix it, dump it in your cake pan (I used a 9 inch springform pan) and then scatter a cup of raspberries over the top. Sprinkle with sugar and pop it in the oven for 25 minutes.
The cake develops a gorgeous crackly sugar crust on the top as it bakes. The inside is so light and airy with raspberries hiding here and there.
Let me just say this one more time: I love raspberries. Oh, and I love cake too. So, if you’re wondering if you should make this, the answer is yes. Go make it right now.
Recipe from Gourmet