~~~~~ 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!
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Mary, your cake looks wonderful and I would love to stop by for a cuppa and cake with you. Thank you for sharing this at Tasty Tuesday.
ReplyDeletexo
Penny
The cake looks good. And the clematis is big and beautiful. I've never used a springform pan before. Just use regular cake pans with a little baking spray and have never had a problem with the cakes popping right out. I've only ever had a problem with muffins sticking if the recipe itself wasn't a very good one. I knew then and there never to make that one again. I think I should do some baking this afternoon for sharing at work tomorrow. Have a great day. Tammy
ReplyDeleteIt looks amazing! And your clematis is beautiful, too! Ahhh...Spring! It's such a wonderful time of year no matter where you live! Enjoy your week! Sweet hugs, Diane
ReplyDeleteThis looks delicious, Mary!! I've already pinned it to my recipe boards. Thank you for sharing the recipe. :)
ReplyDeleteDenise
Mary, your cake looks delicious. I like that silicone cake pan. I have some springform pans but I don't use them. When I make a cheesecake or tart, I just make it in a pie pan. Your clematis are beautiful! Spring is such a gorgeous time, isn't it?
ReplyDeleteWow, apparently I should have stopped by for a cup of coffee! I think I will try my hand at this cake soon -- I've been craving Buttermilk Pie, so I will certainly have leftover buttermilk :) What are you up to this weekend? Richard and I may not be back in hosting mode quite yet (perhaps the following weekend dinner at our place?), but I'd love to grab lunch or come hang in the garden on Saturday or Sunday. Oh, maybe pick up some lemon verbena and check out SuzAnna's, still never been!
ReplyDeletexo Cassie
Mmm. A beautiful looking cake that is surely delicious. Raspberries will be in season in a couple of months, so I'm going to mark this recipe. I've never used a silicone cake pan although I recently purchased some muffin cups in silicone. They do clean easily. \
ReplyDeleteYour clematis is wonderful - such a pretty colour.
Every recipe you post is a keeper, so I know I would love this one.
ReplyDeleteThanks, it looks delicious.
Now the clematis look divine too. Very pretty. I don't think ours survived,
now I must go check. Happy end of April!
I think I shall give the Raspberry Buttermilk cake a try when the raspberries come in, it looks delicious - would be good with blueberries too I should think. The clematis are gorgeous - to early for the large flowered ones here yet though I have lots of buds waiting to open..
ReplyDeleteThis looks absolutely delicious Mary. It reminds me of a French clafoutis. I will have to try it.
ReplyDeleteThis is my kind of cake Mary - thank you for your recipe - I will try it on the weekend!
ReplyDeleteI joined Penny's party for the first time today and I was so sorry to see it was the last one.....
I like the feeling of a smaller blog party - the really big ones just don't appeal to me.
Enjoy your weekend - I loved seeing those little critters in your garden and I'm looking forward to photos soon of Mr and Mrs Wren and their new family!
love
Shane