Tuesday, June 9, 2009

a little mood lift

a few weeks ago jon and i welcomed summer with a beer and some barbecue chicken sandwiches. it appears we were a little hasty pulling out the brooklyn summer ale, as it's been rainy and gross in new york ever since. [case in point: i'm about to drown my sorrows and my sniffly nose in a bowl of instant ramen.] and if the gloomy faces of my fellow commuters are any indication, i think it's time for a little mood lift.

this cake, which i found in the wonderful june issue of gourmet, isn't a fancy dessert. it's kind of flat and squishy and plain, the kind of cake you can whip up in ten minutes with two bowls and a wooden spoon. but when you bite into one of the luscious, juicy raspberries, it's exactly what you were looking for. try it, you'll see.

raspberry buttermilk cake
gourmet, june 2009

1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tbsp. sugar, divided
1 tsp. vanilla extract
1 large egg
1/2 cup buttermilk (i used 1/2 cup regular milk with a squeeze of lemon juice)
1 cup fresh raspberries (about 1 small carton)

preheat oven to 400 degrees F. butter and flour a 9-inch round cake pan.

whisk together flour, baking powder, baking soda and salt. in separate bowl, beat butter and 2/3 cup sugar until fluffy, about 2 min., then beat in vanilla and egg. stir in the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour. mix until just combined. spoon batter into cake pan. scatter berries evenly over the top, then sprinkle with the remaining 1 1/2 tbsp. sugar.

bake 25 to 30 min., or until cake is golden and a toothpick inserted in center comes out clean.


  1. gah that looks sooooo good. can you make this one for the next family thing?

  2. also, now that i know that the sandwiches from the summer entry are barbecue chicken sandwiches, i would like to try those as well...

  3. Yes, I will try it - thank you for mood maker!