I am not going to be presenting you with complicated chocolate layer cakes. As much as I love those, I always think that they're more appropriate for the cooler weather. This is somewhat perplexing because I usually think layer cake, and chocolate layer cake in particular, is perfect any time of the year.
Instead, I'm going to give some simple cakes a try. This recipe for Raspberry Buttermilk Cake is a perfect example of what I'm talking about. First of all, it pretty much calls for a bunch of ingredients you probably already have in the house. Second, what could be better than a cake with raspberries? And third, it takes about 22 seconds to throw together and get into the oven.
And isn't summer all about making life easy?
This would be the perfect cake to bring to a picnic, if you're in to that kind of thing. Or to a potluck (although I don't think I've ever been to an actual party that was billed as a potluck). Or if you're hosting a little soiree at your place. Do you get my drift? This is just a great little summer dessert.
|A beautiful batter.|
|Ready for the oven|
|Just out of the oven.|
Recipe: Raspberry Buttermilk Cake
(Gourmet Magazine, June, 2009; Smitten Kitchen)
1 cup (130 grams) all-purpose flour1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup (118 ml) well-shaken buttermilk
1 cup (5 ounces or 140 grams) fresh raspberries
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 and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) 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 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center 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.