Fresh Raspberry Cake

Serves 8
Michelle Manfredi Photo

I brought a group to pick fresh raspberries at Mermaid Farm and quickly scanned the web to find a fitting recipe for the fresh-from-the-farm fruit. I liked the look of this one and it did not disappoint.

1 1/3 cups all purpose flour
1 1/2 tsp baking powder

1/4 tsp salt
1/3 cup butter, room temperature
1 cup sugar

1 large egg

2 tsp vanilla extract

1 tsp lemon zest

1/2 cup buttermilk

1 1/2 cups fresh raspberries

1 tbsp coarse sugar, for topping

1. Preheat oven to 350F. Lightly grease a 9-inch springform pan. In a medium bowl, whisk together flour, baking powder and salt.
 In a large bowl, cream together butter and sugar until light. Beat in the egg, vanilla extract and lemon zest, mixing until smooth.

2. Blend in about 1/3 of the flour mixture, followed by half of the buttermilk. Stir in half of the remaining flour mixture, followed by the rest of the buttermilk, then add the last of the flour mixture. Stir only until everything is just combined and no streaks of dry ingredients remain. Batter will be thick.
Spread batter evenly into the prepared pan.

3. Arrange raspberries evenly over the top of the batter. The batter will rise up around the berries as it bakes, so you don’t need to push them in. Sprinkle the cake with coarse sugar.
 Bake for about 45-50 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs attached. Cool completely in the pan before slicing and serving. I like to serve with a dollop of whipped cream and some mint leaves. Store leftovers in an airtight container.



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