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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Gourmet for this delcious cake, good use of leftover butttermilk. Berries may be fresh or fozen Cake has a topped sugary crunch Ingredients:
1 cup flour |
1/2 tsp baking soda |
1/2 tsp baking powder |
1/4 tsp salt |
1/2 stick butter softened |
2/3 cup plus 1 1/2 tbs sugar dived |
1/2 tsp vanilla |
1 large egg |
1/2 cup well shaken buttermilk |
1 cup fresh raspberries |
powdered sugar |
Directions:
1. Whisk dry ingredients except sugar
2. Beat butter with 2/3 cup sugar till fluffy at med-hi speed.
3. Add vanilla and blend in egg
4. At low speed blend in flour mixture alternating with buttermilk at low speed
5. Spoon into a buttered 9 inch round cake pan
6. Scatter berries evenly over top of batter and sprinkle with remianing sugar
7. Bake in a preheated 400F oven until cake is done and top is golden about 25 to 30 minutes
8. Cool on rack 10 minutes and turn out of pan and cool to warm
9. Invert onto serving plate and dust with powdered sugar
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