Waverly was watching me intently as I stood in front of our bathroom mirror getting ready. ‘Don’t you want to go and look at a book or something? I’ll be ready in a minute’, I asked her. ‘No’, she replied, ‘I just want to stare’.
Another goodie from Dinner with Julie – she sure loves her baking!
Raspberry Buttermilk Cake
1/4 c. butter, softened
2/3 c. sugar
1 egg
1 t. vanilla
1/2 c. buttermilk
1 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. fresh or frozen raspberries (or any other kind of berry or fruit)
Preheat the oven to 400 and spray an 8 or 9 inch round cake pan.
In your mixer (or by hand), beat the butter and sugar for a few minutes until fluffy and then beat in the egg and vanilla. in a small bowl stir together the 4 dry ingredients.
With the mixer on low speed, add the flour mixture in 3 parts, alternating with the buttermilk, beginning and ending with the flour. Mix after each addition until just combined, and be sure to scrape down the bowl.
Spread the batter in the prepared pan, smooth the top and cover it evenly with the berries.
Bake for 25 – 30 minutes until the center in set and springy to the touch and then let it cool in the pan for 10 minutes before turning it out onto a rack or a plate.
We highly recommend eating it warm – say, with brunch. Yum!
