amarante
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Post by amarante on Oct 24, 2016 13:12:32 GMT -5
Costco had some wonderful fresh raspberries this weekend.
Raspberry Buttermilk Cake
(Smitten Kitchen, originally from Gourmet Magazine)
Makes one thin 9-inch cake, serves 6-8
1 cup (130 grams) all-purpose flour 1/2 teaspoon (2 grams) baking powder 1/2 teaspoon (2 grams) baking soda 1/4 teaspoon salt 1/2 stick (56 grams) butter 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided 1/2 teaspoon pure vanilla extract 1/2 teaspoon finely grated lemon zest 1 large (57 grams) egg 1/2 cup (118 ml) buttermilk 1 cup fresh raspberries
Preheat oven to 400°F with rack in middle. Grease and flour a 9-inch round cake pan. Line the bottom of the pan with parchment paper.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat margarine and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest. 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.
Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) 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.
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emptynestmom
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Post by emptynestmom on Oct 24, 2016 13:17:17 GMT -5
The ingredients call for buttermilk and the directions call for coconut milk, can it be either of them or?
It sounds good...
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Post by swedishcook on Oct 24, 2016 13:23:35 GMT -5
We love this recipe and I always use buttermilk. Cannot remember ever including the lemon zest. When I brought it to a potluck dinner only the crumbs were left - even if there were three other desserts. I use a spring-form pan so there is no need to invert the cake. Smitten Kitchen's note that the fruit be placed in cake with the "o" facing up is advice I always follow. DH prefers that it's made with blackberries
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amarante
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Post by amarante on Oct 24, 2016 13:40:19 GMT -5
The ingredients call for buttermilk and the directions call for coconut milk, can it be either of them or?
It sounds good... Sorry for the confusion - the recipe was also intended to serve as a parve cake for a kosher meal with meat so the ingredients described coconut milk curdled instead of buttermilk to satisfy religious restrictions. I made with butter milk as I don't have such restrictions but if anyone does you can use curdled coconut milk - do you want to make with coconut milk?
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sallyt
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Post by sallyt on Oct 24, 2016 19:12:54 GMT -5
I LOVE that recipe. It's so versatile - I've made it w strawberries, raspberries, blueberries...
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