When ever I need inspiration I go to Smitten Kitchen for ideas. A few weeks ago I had a new friend over. We had bbq for dessert I decided to bake some cake. I made a Raspberry Buttermilk Cake found on Smitten Kitchen. Here is the recipe:
Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009
Makes one thin 9-inch cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional) but I think its a must!
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Put raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
My oops moment: As I was mixing the batter together I put way too much butter in the cake. When I realized I had to start over! This cake turned out so yummy and was so easy to bake. I also made the cake with fresh mangos and tasted delicious. I am sure if you used any kind of fresh fruit it would be good.