I had some buttermilk left over from the cornbread that I had made the other night to go with my ribs, which were even better than usual this time, and also from the fried chicken I'd made last week, which was likewise exceptionally good.
Wendy let it be known that even though she is not a cake person, she has been making a particular raspberry cake once or twice a week all summer! And it contains buttermilk, so that settled that.
Julie is in charge of baking around here, and she doesn't care for raspberries, so she chose strawberries. That would have been my last choice, but hey, she's the boss. It came out lovely, and was delicious. Next time I'm insisting on blueberries, and the thought of blackberry-peach is intriguing, too.
Raspberry Berry Buttermilk Cake
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 tablespoons (½ stick) unsalted butter, at room temperature
⅔ cup plus 1½ tablespoons sugar, divided use
½ teaspoon pure vanilla extract
1 large egg
½ cup well-shaken buttermilk
1 cup fresh berries or other fruit of your choice, cut up if large
Put a rack in the middle of the oven and preheat it to 400°. Butter and flour a 9-inch round cake pan.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. In the bowl of an electric mixer, beat the butter and ⅔ cup of the sugar at medium-high speed until pale and fluffy, then beat in the vanilla. Add the egg and beat well.
At low speed, mix in the flour mixture in three batches, alternating with the buttermilk in two batches, until just combined. Spoon the batter into the cake pan and smooth the top. Scatter the berries evenly over the top and sprinkle with the remaining 1½ tablespoons sugar.
Bake until the cake is golden and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then turn out onto a rack and cool for 10 more minutes. Transfer to a plate and serve with vanilla ice cream or whipped cream.