Learning As I Chop

What To Do With Raspberries

Posted in Baking/Cooking by R @ Learning As I Chop on September 23, 2011

A few weeks ago, we stopped to picked raspberries somewhere between Bartholomew’s Cobble and our lake house. Though there were too many bees, and a strong amount of sunshine, we managed to fill our pint and return home with our bounty.

Unlike blueberries or strawberries, I’m not totally in love with raspberries. They’re good (and healthy!) but not my favorite, so I wasn’t about to eat a pint in one sitting. Plus, I had a hankering for baked goods. So while Donald Young and Stanislas Wawrinka battled it out on the court, I put together a cake during commercial breaks. Courtesy of Smitten Kitchen:

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) unsalted butter, softened
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 (optional)
1 large (57 grams) egg
1/2 cup (118 ml) well-shaken buttermilk milk
1 cup (5 ounces or 140 grams) fresh raspberries

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter 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, if using. 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 (see Note) 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.

Since I wasn’t in my home kitchen, I lacked certain things like vinegar and lemons. It was a 20 minute drive to the nearest supermarket (such a change from NYC, where it’s a 2 minute walk from home!) and I wasn’t about to venture out when there was tennis to be watched. I therefore decided to make a few changes (as noted above) and brave it. These edits included skipping the top-layer of sugar, because frankly baby-girl and I don’t need that extra sweetness. She’d bounce off the walls, and I’m trying to avoid fun complications like gestional diabetes. I therefore decided 2/3 cup would do just fine.

Together with the help of my new baking “tins,” this cake was a success. Moist, fluffy and not too sweet – just how I like it! So if you happen to find yourself driving by a raspberry patch, stop-by and pick a few. Your tummy will thank you. Enjoy!


One Response

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  1. Anna @ On Anna's Plate said, on September 24, 2011 at 8:50 am

    Thanks for the good raspberry recipe– whenever I buy them, they almost always mold right away, so I have to use them quickly!!

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