Fall is approaching fast! Shorter days and very cool nights. I'm feeling the baking itch and one of the first things I will be baking is this so simple, one pan, frugal pantry snack cake.
Who doesn't love a quick & easy cake recipe? And this one is a winner for me due to all the ingredients are found in every pantry. Nothing special other than the fruit you decide to use. Raspberries, blueberries, blackberries, strawberries! Whatever your market has this week can be used.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)
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.
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. Add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center 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. Invert onto a plate.
The original recipe can be found here: Gourmet June 2009
If you need a gluten free version then Lulu & Phoebe have their version for you here: Lulu & Phoebe's Blog
If you're thinking 400 degrees is hot, read what Stacey did to change up the recipe a little and how she baked it. Stacey Snacks