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    Raspberry Buttermilk Cake Recipe

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    Sigrid
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    Raspberry Buttermilk Cake Recipe

    Uploaded by

    Sigrid
    64 views2 pages
    adsf

    Original Title

    Raspberry Buttermilk Cake recipe | Epicurious.com

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    © © All Rights Reserved

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    adsf

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    64 views2 pages

    Raspberry Buttermilk Cake Recipe

    Uploaded by

    Sigrid
    adsf

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    7/24/2017 Raspberry Buttermilk Cake recipe | Epicurious.

    com

    Řǻșpběřřỳ Bųțțěřmįŀķ Čǻķě
    BỲ MĚĿİȘȘǺ ŘǾBĚŘȚȘ ĢǾŲŘMĚȚ JŲŇĚ 2009

    Ỳįěŀđ: Makes 6 servings  Ǻčțįvě Țįmě: 15 min  Țǿțǻŀ Țįmě: 1 hr

    http://www.epicurious.com/recipes/food/views/raspberry-buttermilk-cake-353616 1/2
    7/24/2017 Raspberry Buttermilk Cake recipe | Epicurious.com

    İňģřěđįěňțș Přěpǻřǻțįǿň
    1 cup all-purpose flour Preheat oven to 400°F with rack in middle. Butter and

    flour a 9-inch round cake pan.
    1/2 teaspoon baking

    powder Whisk together flour, baking powder, baking soda, and

    salt.
    1/2 teaspoon baking soda
    Beat butter and 2/3 cup sugar with an electric mixer at
    1/4 teaspoon salt medium-high speed until pale and fluffy, about 2

    1/2 stick unsalted butter, minutes, then beat in vanilla. Add egg and beat well.

    softened At low speed, mix in flour mixture in 3 batches,

    alternating with buttermilk, beginning and ending with
    2/3 cup plus 1 1/2
    flour, and mixing until just combined.
    tablespoons sugar, divided

    Spoon batter into cake pan, smoothing top. Scatter
    1/2 teaspoon pure vanilla
    raspberries evenly over top and sprinkle with
    extract
    remaining 1 1/2 tablespoons sugar.

    1 large egg
    Bake until cake is golden and a wooden pick inserted

    1/2 cup well-shaken into center comes out clean, 25 to 30 minutes. Cool in

    buttermilk pan 10 minutes, then turn out onto a rack and cool to

    warm, 10 to 15 minutes more. Invert onto a plate.
    1 cup fresh raspberries

    (about 5 ounces)

    Ěpįčųřįǿųș.čǿm © Čǿňđé Ňǻșț Đįģįțǻŀ, İňč. Ǻŀŀ řįģħțș řěșěřvěđ.

    http://www.epicurious.com/recipes/food/views/raspberry-buttermilk-cake-353616 2/2

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