Comments on: raspberry buttermilk cake

By: Natalie

Natalie — Wed, 17 Mar 2010 19:41:56 +0000

Just made your Guinness and Bailey’s cupcakes yesterday (ALL gone before noon today in the office), and am now just hitting “Surprise Me!” on the left navigation. LOVE your blog so much! Also, good to know that my apartment’s oven circa 1965 isn’t the only one that seems to be turbo charged in the heat department!

By: Kristen

Kristen — Mon, 08 Mar 2010 22:19:41 +0000

I made this cake for my Oscar Potluck Party-and it was great! I used frozen blueberries that I tossed with flour before sprinkling them on the cake. It turned out wonderful-I love that this is a cake I will always have ingredients on hand for. Can’t wait to try with rasberries! Thanks!!

By: zamira s

zamira s — Mon, 22 Feb 2010 19:44:07 +0000

sorry some brown sugar

By: zamira s

zamira s — Mon, 22 Feb 2010 19:40:57 +0000

thanks and god bless i used fresh pinapple and topped it with spme brwon sugar and put some fresh strawberries in the centre.

By: Monica

Monica — Sun, 14 Feb 2010 16:49:38 +0000

I want to thank you a thousand time for this recipe. I’ve made it as a coffee cake and as a dessert cake, with different flavorings and fruit and even added mini chocolate chips for a richer treat. It’s so versatile and always a pretty presentation.

I just put the most recent one in the oven for my sweetie’s valentine’s day breakfast in bed. (He sleeps late!) I upped the lemon zest and added a 1/2 tsp lemon extract. I’ll serve it with a dollop of creme fraiche and a few reserved fresh raspberries. Thanks again!

By: Lea

Lea — Sat, 13 Feb 2010 16:48:52 +0000

…and made an orange version of this today: Orange zest (1 spoonful? I only had a single orange), 1 tbs of juice from the orange, cut back some on the buttermilk in consideration of the acidity in the juice, swapped almond extract for vanilla, threw in some semi-sweet chocolate chips, cut back on sugar, and voila!

I love this recipe so much, thanks again, Deb!

By: Lea

Lea — Thu, 11 Feb 2010 23:08:50 +0000

Such an easy cake to make, and such a hard cake to stay away from! Buttermilk texture is just lovely. Thanks so much.

Adjustments: I didn’t have enough raspberries so mixed in blueberries and threw in some mini chocolate chips, just for fun. Forgot to dust them with flour but they didn’t sink..hmm wonder what I did right? (I also failed, however, to dry them off completely after washing them and that created unnecessary ring of moisture around the berries) I decreased everything by 1/6 because I only had a 8 inch springform, but it worked out beautifully. I don’t know if others felt the same but I found it tiny bit too sugary, so will cut back some next time. Has anyone tried mixing in chopped nuts?

By: Lauren

Lauren — Thu, 11 Feb 2010 16:22:49 +0000

This cake was instrumental in wooing my boyfriend, a man with quite refined tastes in baked goods.

I believe that is sufficient reason to recommend that everyone make it, now, and feed it to a person that you like.

By: Alicia

Alicia — Wed, 10 Feb 2010 20:17:21 +0000

I’ve made this cake countless times. I keep returning to it because it is absolutely delicious. I often add more raspberries than suggested, but you can never have too many of those fruity little treasures. Despite the wintry weather, I’m thinking that one of these little cakes is in my future. They’re too good to only have when raspberries are in season.
Thank you SO much for sharing this with us. :)

By: symphonic chef

symphonic chef — Sat, 06 Feb 2010 01:47:48 +0000

Deb, this has become my all-time favorite every-day cakes recipe. I have made it at least ten times now, and it’s still one of my faves of all your posts!! Every time we have a couple over for dinner – or go to a friends house for dinner- I make this cake. I’ve done raspberries, blackberries, and right now a fresh blueberry version is in the oven.. Sometimes when i use frozen berries, they sink into the batter (even after rolling in flour) in which case I just sprinkle powdered sugar on top and it still looks pretty. Any other suggestions to help keep the berries from sinking? Thanks so much- this cake is truly a winner!