Raspberry Buttermilk Cake Recipe

Hey All ~
There were a few requests for the recipe of the cake I made on the last post so I thought I'd share it with everyone :) I hope yours doesn't turn out as sour as mine did! Please - tell me your secrets!!!

Ingredients
1/2 cup butter, warmed to room temperature
zest from 1 large limes (about 1 T.)
1 cups + 2 Tablespoons sugar, separated
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour + 1/4 cup flour for tossing berries
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups fresh raspberries
1/2 cup milk
1 1/2 teaspoons vinegar

If you don't have any buttermilk, you'll want to pour 1/2 cup of milk and 1 1/2 teaspoons of vinegar together and set aside - do this first while you're putting the rest of the cake together. (This was the first time that I'd ever substituted buttermilk this way - so maybe that's why mine tasted so sour?)

Preheat oven to 350* and lightly butter a 9″ cake pan or baking dish and set aside. Blend 1/2 cup softened butter, the zest from one large lime and 1 cup of sugar together.

Add 1 egg and 1/2 teaspoon of vanilla and combine with the butter/lime/sugar mixture


Stir in 2 cups of flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and your buttermilk mixture. Blend until thick and creamy.


**carefully** toss 3 cups of raspberries with 1/4 cup of flour - I might have been a little too vigorous in my "tossing" mine kind of ended up being mixed together instead but the raspberries were so soft it was hard to not squish them :(


Carefully fold raspberries into the batter.


Pour into cake pan or baking dish and bake for about 45- 50 minutes or until your cake is set and lightly browned on top. (Mine was in the oven for a lot longer than this and the middle was still not as done as I'd like it to be - but we were too impatient to wait any longer. It was smelling so good!) Next time I'll try a cake pan (or maybe just make cupcakes - those would be cute and easier to give away. One cake is too much for two people!)


Serve warm with a scoop of vanilla ice cream. (I told Mike I was going to return a book at the library and came home with ice cream - DELICIOUS!)

I hope that you don't get discouraged by my comments and attempt this recipe - I think my main problem was the raspberries being over/under ripe and possibly adding too much vinegar to the milk to make my buttermilk substitution. Can't wait to try this again with better berries and the real deal buttermilk! Happy baking everyone :)

recipe found at: http://fabulesslyfrugal.com/2011/07/simple-raspberry-buttermilk-cake.html