is a super easy and tender dessert with a hint of tangy due to the buttermilk and sweet top crunch thanks to the Turbinado sugar.
The raspberries are soft and tender fruits, with an intense flavor to them. Added to the cake batter that is infused with vanilla, you have a delicious light cake.
I enjoy topping the square with Chantillybut alone is perfect too.
Perfect alongside a great cup of tea or coffee, or at the end of a wonderful summer dinner, this Raspberry Buttermilk Cake will soon become your favorite dessert.
What is Buttermilk?
Traditionally buttermilk is the liquid leftover after whole milk has been churned into butter. Commonly used in baking such as biscuits, muffins, pancakes. Sometimes used in salad dressing. The name is misleading as it does not contain butter at all. Thicker than milk and sour tasting.
Want to make Buttermilk at home?
You can make homemade buttermilk if you do not have accessibility to purchase it in your area, by simply mixing together milk and lemon juice. 1 cup milk to 1 tablespoon lemon juice. The mixture will curdle, allow it to rest. Stir and use.
The raspberries are a very soft and delicate fruit thus not with a long shelf life. Please enjoy this dessert within a day of baking if left outside, or you can refrigerate it for up to 3 days.
Gently wash the raspberry and let them drip out as much as the water on a colander and then place them in a paper towel to gently dry them. They are tender and bruise easily.
When placing the parchment paper in the 8×8 baking dishensure that the paper goes over the sides. In the cooking process, this cake will rise, however, this step is to ensure that when you take the raspberry buttermilk cake out it will not break under your eyes.
I highly recommend being very generous with the Turbinado sugar. It gives this cake a perfect crunch that is not too sweet, and divine with the Chantilly.
Always rely on the toothpick test. My baking timing is based upon an old oven. Using a convection oven, or baking at a higher altitude, kindly adjust accordingly for best results.
In a small bowl whisk together the flour, baking powder, and salt. In a large bowl of a stand-alone KitchenAid, whisk together the melted butter and sugar. Once well-incorporated whisk in the eggs one at a time and the egg yolk, then vanilla extract, and buttermilk.
Using a spatula gently fold the dry ingredients into the egg butter batter until all the flour is well mixed in. Transfer the batter to the prepared pan. Add the raspberries evenly over the top and generously sprinkle the cake with Turbinado sugar.
Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. If using a regular oven, turn the cake halfway through.
Let the cake cool in the pan over a wire rack for 10 minutes. Use the parchment paper to lift the cake out. Let it cool completely. Serve it with dollops of whipped cream.