Raspberry Buttermilk Cake

This it THE BEST thing I’ve done with raspberries in my life, bar none.  To get a true picture of the moment I snapped the above picture, imagine half a dozen faces around the table intently watching, waiting to gobble this goodie down.  Then, surveying the 9 x 12 pan, my 13 year old son said, “I can imagine this cut into 9 pieces.”

My inspiration was this blueberry cake recipe at Alexandra Cooks.  Except, as always, I doubled the recipe and changed a few things….

Serves 15-18 adults (or 9 hungry teenagers)

Ingredients

1 cup butter, warmed to room temperature
zest from 2 large limes (about 2 T.)
2 cups  + 2 T. sugar, separated
2 eggs, warmed to room temperature
2 t. vanilla extract
4 cups all-purpose flour + 1/2 cup flour, separated
1 T. baking powder
1 t. salt
4 cups fresh raspberries
1 cup milk
1 T. vinegar

Directions:

Combine milk with vinegar and set aside.  (This is my affordable version of buttermilk.)  Preheat oven to 350ºF. Cream butter with lime zest and 2 cups of sugar until light and fluffy.  Add eggs and vanilla and beat until combined. (I did this part in my Kitchenaid. )

Toss raspberries with 1/2 cup flour.  Set aside.  In another bowl whisk together the remaining 4 cups of flour with baking powder and salt.  Add the flour mixture to the egg/sugar mixture a little at a time, alternating with the buttermilk.  When that is combined, very gently fold in the raspberries, stirring as little as possible.

Grease a 9×12 casserole dish.  Spread batter gently into pan. Sprinkle with remaining 2 tablespoons of sugar. Bake for 50-60 minutes. Cake is done when center of cake feels set and top of cake is light golden.  (You can also check with a toothpick for doneness.)  Let cool at least 10 minutes before serving.  Enjoy.  (And oh, you will!)

{ 21 Comments }

  1. Heather H says:

    oh my. i think i might be making one of these this weekend. :)

    • OOOHH___ and I have a brand new pampered chef stone baking dish – that will have to make its debut in this— maybe for sunday dinner ?

  2. I think I will be making this for my Saturday Date night! We both LOVE rasberries!

  3. Can not wait to try this out!

  4. Oh, my! That looks absolutely delicious!

  5. I so badly want to make this, but I know I won’t be trusted to not eat it all!

  6. This could not have come at a better time! We are currently swimming in raspberries! I can’t wait to make this! Actually… I can’t wait to eat this :)

  7. Wow this looks amazing. I can’t wait to make it!

  8. This looks incredible! YUM! This is going in my potluck worthy file since it will feed so many!

  9. I didn’t have raspberries but I did have blueberries, and I needed something to do with them. As cakes are not really on my diet plan, I debated about this, but finally gave in. :) I cut it back to the original recipe size, since there are just two of us and I didn’t want excessive temptation sitting around. I justified it by using half wheat flour, subbing 1/4 cup ground flax seed for flour, and using only half the sugar. I don’t like zest, so I just added a squirt of lemon juice into the batter. (lemon seemed better than lime with the blueberries) I probably should have put a touch more sugar in it, but it was still quite tasty. The teenager had no problem packing away a nicely sized portion, even with the reduced sugar. Now I’m wondering if that much butter is absolutely necessary…

  10. Heather H says:

    yes that much butter is necessary. lol everything is better with butter. <3
    so we didn't have raspberries either so i used strawberries. what a HIT! yet another yummy for breakfast! thank you

    heather

  11. Thanks for this – raspberries are taking over my garden & I’m fed up with making jam now! 2 questions though; is ‘T’ for tablespoon and ‘t’ for teaspoon?
    -is ‘all-purpose flour’ just plain flour with no raising agent in it ( as opposed to self-raising flour)?

  12. I just made this cake today. I didn’t have the lime zest, but was so impatient to bake it that I just went ahead without it and it was AWESOME, even without the lime, though I’m sure the lime adds something nice.

  13. Diane B says:

    I made this cake last night. I didn’t have raspberries, so I substituted blueberries and used orange zest instead of lime (I had oranges, not limes). It went over VERY well in our home. My dd said “I have found my birthday cake!” and tried to help herself to a third slice! Thanks for sharing the great recipe!

  14. Mine is in the oven as I speak – 9 mins to go!

  15. This looks absolutely delectable. My darling hubby loves raspberries. Adding it to our menu for the weekend.

  16. I made this today for when my daughter just came home from finishing up her Master’s degree. Everyone loved it! I will say, though, that I would rate it equal with raspberry jam.

  17. Just made the cake with organic strawberries (raspberries were too expensive)–wow! All of my neighbors raved! Thanks! I just sliced the strawberries, and it was perfect.

Trackbacks

  1. [...] recipe for the best berry cake I’ve every made, thanks to Mary at Owlhaven. Her recipe is for Raspberry Buttermilk Cake, but since we had no raspberries onhand, we substituted blueberries. It was [...]

  2. [...] do have to give credit to both Alexandra Cooks, and also Owlhaven for this recipe, I saw it in both places and had to try it out, so here it [...]