This recipe is one that I found a couple of years ago but had never gotten around to trying until a couple of weeks ago - and it is soooooo yummy! It will definitely be a regular dessert around here as my whole family loved it! My favorite things about this dessert are the fresh raspberries and the fact that you don't need frosting! The original recipe didn't even mention frosting, and while I was baking it I was trying to decide if I should try a chocolate glaze or something, but I'm glad I didn't make the extra effort because this cake really doesn't need frosting at all! We did top it with Cool Whip which I thought was perfect!
Raspberry Buttermilk Cake
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 stick butter, softened
1 1/3 cup sugar
1 tsp vanilla
2 eggs
1 cup buttermilk
1-2 cups fresh raspberries
Butter and flour a bundt cake pan (you could also make this in a 9X13 pan, or you can cut the recipe in half and make it in a 9-inch round pan). Whisk together flour, baking powder, baking soda and salt. In a separate bowl, beat butter and sugar with an electric mixer for about 2 minutes and then beat in vanilla. Add the eggs and beat well. Gradually alternate mixing the flour mixture and the buttermilk into the butter/sugar mixture, mixing everything until just combined. Fold in the raspberries and spoon into cake pan. Bake at 400 for about 30-35 minutes or until toothpick comes out clean. (If you make this in a 9X13, your cooking time will probably be 25-30 minutes.) Cool for about 10 minutes and then turn cake out of pan onto a cooling rack. You can serve this warm or wait until it's cooled down...either way it is delicious! Enjoy!
