Comments on: raspberry buttermilk cake

By: Jared

Jared — Sun, 29 Jan 2012 23:03:32 +0000

Made this a few times now, with raspberries, then with blueberries. Delicious and so easy! I use a spingform pan to avoid all the flipping and such.

By: Humanus Genus

Humanus Genus — Sun, 29 Jan 2012 10:28:56 +0000

A huge hit at my Australia Day BBQ – I used wholemeal flour and raw sugar and added an extra 1/2 cup of frozen raspberries and it was fantastic. It took a little longer for me to bake, it was more like 30-35 minutes to get it golden on top. Thanks for another fantastic, simple recipe.

By: Laura

Laura — Wed, 25 Jan 2012 03:30:52 +0000

I made the cake today using the weight measurements and adapting the ingredients for the vegan in the house. it turned out great! I would second Beth in that i found it to be quite moist around the berries and i am also a little concerned about it getting too moist. Will try your suggestions. Thanks for the recipe!

By: deb

deb — Thu, 05 Jan 2012 15:56:51 +0000

Funny, I’ve never had someone ask me before about moisture prevention! Usually the concern is cakes that will dry out. You could try to store the cake at room temperature loosely covered or not covered at all, but be careful if the latter because it will dry out quickly.

By: Beth

Beth — Wed, 04 Jan 2012 23:35:34 +0000

Hi Deb,
I have spent the afternoon reading your recipe blog. I started out looking for a roasted tomato recipe–then, the roasted tomato soup, then, someone in the comment section wrote about your potato soup–then, someone mentioned raspberry buttermilk cake–then, some kind of chocolate cake–then some kind of strawberry cake, and I could probably spend many more hours reading these recipes. But alas, I have run out of time to read the latter two. It’s 5:30 and I haven’t started dinner yet! Yikes!!
Anyway, I have printed the tomato recipe, the tomato and potato soup recipes and now, this wonderful raspberry cake recipe. It seems to be a really big hit–everyone seems to really like it. In fact, to the point, I will have to be guarded as to making it and eating it; as I sure don’t want to gain the 10 pounds I have lost!! It seems there are two basic complaints: the fruit falling to the bottom and the cake doesn’t get quite baked completely or the outside bakes but the inside doesn’t. Someone asked about preventing the left over cake from becoming too moist. Do you have a suggestion for this moisture prevention. There’s no way my family will all of this all at once. We just can’t afford the luxury if that many calories per one day.
We may have to go “out” this evening for dinner!

By: Brandy

Brandy — Fri, 09 Dec 2011 19:30:28 +0000

I just made this cake (it’s cooling in my kitchen) and smells delicious. I cannot wait to try it. Had to use homemade buttermilk because I couldn’t find any at the store, so let’s hope it turns out alright… :)

By: Margot

Margot — Thu, 10 Nov 2011 15:17:19 +0000

I go back to this cake recipe every year I see cranberries pop up in the grocery store. This is the perfect, everyday cake!

By: Lauren

Lauren — Fri, 16 Sep 2011 00:36:58 +0000

I’ve made this one three times now. once with Rasperries, once with Blueberries and again last night with Strawberries. all turned out perfectly.
I brought the Strawberry one into work today, and it was gone in seconds.
Your site is fantastic. Thank you!

By: Mary

Mary — Wed, 17 Aug 2011 01:47:28 +0000

I baked this today. I’m new to your blog, and this is the first Smitten Kitchen recipe I’ve tried. It certainly won’t be the last. I LOVED the cake (notice I’m speaking in the past tense, since our family of 4 devoured the whole pan in a matter of seconds)! The ingredients seemed pretty normal for a cake, so I was expecting something run-of-the-mill, but I was shocked at how superior the taste and texture were to other coffee cakes I’ve made. I used some tangy blueberries from the farmer’s market, but I plan to try it once with raspberries, once with blackberries, and once with a combination of the 3 because I want an excuse to eat this cake as often as possible. Thanks for sharing this awesome recipe.

By: Kate

Kate — Sat, 13 Aug 2011 11:06:10 +0000

Thank you kookie in london for posting a fan oven temp and time!!! I recently moved to London and have been having difficulty adjusting to fan ovens. I love this cake so much and will now feel more confident that it will come out right in the fan oven.