Best 3 Raspberry Buttermilk Cake Deb Perelman Recipes
Raspberry buttermilk cake is a classic dessert that is perfect for any occasion. It is a moist and fluffy cake with a tangy buttermilk flavor and a sweet raspberry filling. The cake is easy to make and can be enjoyed by people of all ages. Whether you are a seasoned baker or a beginner, you are sure to find a raspberry buttermilk cake recipe that you will love.
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RASPBERRY BUTTERMILK CAKE - DEB PERELMAN
Steps:
- Preheat oven to 400 degrees F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1½ tablespoons sugar. Bake until cake is golden and a wooden pick inserted into centre comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
RASPBERRY BUTTERMILK CAKE
A quick and easy recipe from Gourmet Magazine (June 2009) for a tender buttermilk cake topped with a nice, sugary crunch. This recipe works with any berries (including frozen). Make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream.
Provided by blucoat
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
RASPBERRY BUTTERMILK CAKE
Provided by Melissa Roberts
Categories Cake Mixer Brunch Dessert Bake Quick & Easy Raspberry Summer Buttermilk Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Tips:
- To ensure the cake batter is properly mixed, beat the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter and more tender cake.
- Do not overmix the batter once the dry ingredients have been added. Overmixing can develop the gluten in the flour, resulting in a tough cake.
- To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
- Bake the cake at the correct temperature for the specified amount of time. Baking the cake at too high a temperature can cause the outside to overcook while the inside remains raw. Conversely, baking the cake at too low a temperature can prevent it from rising properly.
- Allow the cake to cool completely before frosting. This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
With its moist and tender crumb, vibrant raspberry flavor, and creamy buttermilk frosting, this luscious raspberry buttermilk cake is sure to be a showstopper at any gathering. Its simple preparation makes it an approachable treat for bakers of all skill levels, while its impressive appearance and delectable taste will leave a lasting impression on your guests. Whether you are celebrating a special occasion or simply indulging in a sweet treat, this delightful cake is guaranteed to satisfy your craving for something extraordinary.
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