You might remember that last fall I christened Apple Pear Cherry Crisp as the Ultimate Fall Dessert. I was the only judge of that contest, so you can take the results for what they’re worth.
With such robust qualifications, I’ve decided to let you know the winner of the Ultimate Summer Dessert title. Actually, I can’t believe I haven’t posted this recipe already, because it’s everything I look for in a dessert. It’s super-easy to make, it’s delicious, and it stars fruit. (Sorry, chocolate lovers. There’ll be a recipe for you next week.)
The photo above isn’t as good as I’d hoped. Ideally, I would have taken a picture right before serving our guests. However, I was running a bit late, and I didn’t think I should be playing Ansel Adams in the kitchen while everyone else hungrily awaited their slice of the Ultimate Summer Dessert.
So after we ate, I put the rest of the cake away until the next day. But by that time someone had helped themselves quite generously to the leftovers. (See also Kentucky Derby Pie). I’ve done the best I could to recreate our dessert. But remember that, except for the dinner parties when we invite Lilliputians, I’d normally serve a slightly larger slice.
Try it, and see if it becomes your Ultimate Summer Dessert too!
Raspberry Buttermilk Cake
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup (1/2 stick) unsalted butter, at room temperature
2/3 cup sugar
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
1 1/2 Tbsp sugar
Preheat oven to 400 degrees with rack in middle. Butter and flour a 9 inch round cake pan.
Whisk together flour, baking powder, baking soda and salt.
In a separate bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed about two minutes, then beat in vanilla. Add egg and beat well.
Add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. (I used a spoon to combine them, but if you use beaters, mix at low speed only until just combined.)
Spoon batter into cake pan, smoothing top. Batter will be quite thick. Scatter raspberries evenly over top and sprinkle with remaining 1 ½ Tbsp sugar.
Bake until cake is golden and a wooden pick inserted into centre comes out clean, 25 to 30 minutes. Cool in pan for 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.