Raspberry Buttermilk Coffee Cake

serves 6-8

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

4 ounces (8 Tablespoons) unsalted butter, softened

2/3 cup, plus 1 1/2 Tablespoons granulated sugar, divided

1/2 teaspoon pure vanilla extract

1 extra large egg, at room temperature

1/2 cup buttermilk, at room temperature

1 cup fresh raspberries (about 5-ounces)

Preheat the oven to 400 F.  Butter and flour a 9-inch round cake pan and line the bottom with a round of parchment paper; set aside.

In a small bowl whisk together the flour, baking powder, baking soda and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 2/3 cup of sugar until light and fluffy, about 2-3 minutes.  Scrape down the sides of the bowl; add the vanilla and egg and beat until combined.

While the mixer is on low, mix in the flour mixture in 3 batches, alternating with the the buttermilk, beginning and ending with the flour, and mixing until combined.

Spoon the batter (it will be thick) into the prepared pan, spreading evenly and smoothing the top.  Scatter the raspberries evenly over the top and sprinkle with the remaining 1 1/2 tablespoons of sugar.

Bake until cake is golden and a wooden toothpick inserted in the center comes out clean, about 25 minutes.  Remove from the oven and cool in the pan on a wire rack for 10 minutes.  Invert the cake (removing the parchment paper) and cool on the rack for another 10-15 minutes.  Place any remaining raspberries atop each slice.   Serve warm or at room temperature.  Enjoy!

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