~~~~~ or, 'an easy cake with clematis on the side'.
OK, the 'unspringable' spring form pan went into the trash can. After the hammering to remove the treacle cake I couldn't face trying to mend it. Later I'll buy another because sometimes one requires a spring form which works - but I'll look for a foolproof one that doesn't make a fool out of me!
These are the cake pans I love to use - the silicone version which releases your cake perfectly and is easy to clean.
On Saturday morning I baked again, just in case someone stopped by for a cuppa. One of my true favorites is the Raspberry Buttermilk cake. Quick and easy to rustle up, it's a cake for the coffee break, for afternoon tea, or for dessert at dinner. Add a dollop of freshly whipped cream and it's even more delish!
Raspberry Buttermilk Cake
1 cup unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup sugar
1 Tsp sugar
1 large egg
1/2 tsp vanilla
1/2 cup buttermilk - shake well prior to pouring
1 cup fresh raspberries
Preheat oven to 400F.
Butter and flour a 9" round cake pan (I use silicone)
In a small bowl, whisk together flour, baking power, baking soda and salt
Beat butter and the 2/3 cup sugar at high speed in mixer bowl until light and fluffy
Add egg and vanilla, beating well
At a low speed, mix in flour mixture in three batches, alternating with the buttermilk - begin and end with flour mixture. Mix only until combined
Spoon batter into the pan, smooth top. Scatter raspberries over the top, sprinkle with the tablespoon of sugar
Bake until golden - 22-25 minutes - and cake tester/toothpick comes out clean. (I raise my oven rack up one level to prevent bottom of cake getting too brown - and find that 22 mins. is perfect for the silicone pan).
Cool in pan 10 mins., turn out on rack and wait another 10 mins. then invert cake on to a serving plate.
You will enjoy this easy to make cake - and of course you could add other berries. I may try strawberries next time now that the locally grown ones are arriving at the farm stands here.
Click to enlarge
Over the past very warm and sunny weekend my clematis opened - I love these flowers.
This is my entry for Tasty Tuesday this week. Our hostess Penny will have lots of recipes to share from all who participate. Head over to The Comforts of Home and start cooking!