kruizing with kikukat

Monday, August 15, 2011

Raspberry Buttermilk Cake from Gourmet

In early July, Sticky, Gooey, Creamy, Chewy posted a recipe for Peachy Keen Buttermilk Cake, which she adapted from a recipe in the June 2009 issue of Gourmet magazine.  Her pictures made the cake look so ono, and I was surprised that the only "odd" ingredient in the cake was buttermilk.  I also liked the idea that the cake was rather small (round, single-layer).  The original recipe, Raspberry Buttermilk Cake,  called for raspberries, rather than peaches.  I guess the title gives it away.

When I went to Costco last weekend, the cold room was full of berries.  I had a hard time deciding between blackberries and raspberries but eventually went the sentimental route with raspberries (flashback to Seattle:  my Italian gramma often made raspberry jam).

Aren't these gorgeous?
 I think you can figure out the rest of this post.  Needless to say, this cake is super simple to make, provided you have buttermilk or know how to fake it with milk and vinegar.  The sweetness of the cake complements the tangy fruit.

The fruit will sink beneath the surface of the cake during baking.
The finished cake will be a warm, golden brown with delicate cracks on the surface.

Sticky, Gooey, Creamy, Chewy didn't seem to have a problem with the cake sticking to the bottom of the pan, but I sure did.  Next time, I will use a round of parchment in addition to greasing and flouring the pan.  That should do the trick.


  1. Parchment is a life saver as far as I am concerned-sorry your cake stuck. The description and the pictures really have me sold-bookmarked. thanks for sharing.

  2. @Tina-the cake was super ono (tasty in Hawaiian) and simple to make. I'm sure you could use different fruit too.