Tuesday, May 1, 2012

Buttermilk Citrus Cake with Raspberries

I have posted a variation of this cake before.

But it's just so good, I find myself coming back to it again and again.

I love that there are so many things that you can do with a basic buttermilk cake.

In the past, I have topped it with apricots, peaches, blueberries and rhubarb.

Today I'm trying raspberries with lemon and lime zest sprinkled with turbinado sugar.

This cake takes almost no time to prepare and bake.

Would be perfect with a little whipped cream or frozen yogurt.

Buttermilk Citrus Cake with Raspberries
(Super Natural Food Everyday by Heidi Swanson)

2 1/2 C all purpose flour or whole wheat pastry flour (I used 1 1/2C All Purpose and 1C Spelt because I ran out of WWPF)
1 Tbsp baking powder
1/2 C fine white sugar
pinch salt
1 1/2 C buttermilk
2 eggs
1/2 C butter, melted and cooled
1 lemon and 1 lime zested
1 C frozen raspberries
2 Tbsp course sugar (Turbinado)

Preheat oven to 400*.
Butter a 9 1/2 x 11 inch baking dish or 11 inch quiche dish.  Set aside.

In a large bowl, stir together flour, baking powder, sugar and salt.
In small bowl or glass measuring cup, whisk together buttermilk, cooled butter, eggs and zest.
Gently combine wet ingredients into dry.

Pour batter into prepared pan spread to the edges.
Top with raspberries and sprinkle with sugar.

Bake 20-25 minutes.  Be careful not to over-bake it.
*Start checking the centre of the cake with a toothpick at around 20 minutes to ensure it doesn't overcook.

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