Aside from the cupboard full of chocolate and another closet full of wine mingling with shoes, there is a refrigerator full of raspberries, blueberries and cheese. About the only thing these epicurean delights have in common is that you can drink the wine with any of them.
Right now chunky little raspberries are all around us. And they seem abundant this year. When we cannot keep up with eating them naked, it is time to think of other delicious ways to dress them up for the table.
This raspberry cake is simple to make. You need a bowl, a mixer or a strong arm and a measuring cup and an oven. It is best served freshly baked and slightly warm with either vanilla gelato or whipped cream. Extra berries on top are de rigour.
Of course, all of our recipes are gluten free. This one is adapted from Gourmet Magazine and fluffed up a bit to accomodate both a gluten free variety and our love of all things raspberry.
Gluten Free Raspberry Buttermilk Cake
- 3/4 cup gluten free flour
- 1/4 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- pinch of almond extract
- 1 large egg
- 1/2 cup plus a tablespoon or two of buttermilk
- 1 to 2 cups fresh raspberries
Directons
Preheat oven to 400 degrees. Butter and flour an 8 or 9-inch round cake pan. I used an 8 inch pan with high side. You can use a square pan too. Your choice.
Whisk together flours, xanthan gum, baking powder, baking soda, and salt.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla and almond extract. Then add the egg and beat well.
At low speed, mix in flour mixture in batches, alternating with buttermilk, and mixing until just combined. Don't overmix.
Spoon batter into cake pan, smoothing top. Scatter at least one cup of raspberries evenly over top and sprinkle with remaining 2 tablespoons sugar.
Bake until cake is lightly browned (remember, gluten free never gets golden) and a toothpick comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Place a cake plate on the cooled cake and invert so the top is up.
Serve slightly warm with additional raspberries and ice cream or whipped cream.
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