I found this recipe on Smitten Kitchen while looking for something to do with the raspberries from the raspberry cheesecake brownies. This recipe is super easy, quick, uses ingredients you almost always have on hand, and makes a fairly small cake. I've made it three times now ... twice with raspberries and once with blueberries. I have yet to try it with the lemon zest, but have tried subbing 2 tbsp of lemon juice. I think it would be even more delicious with the lemon zest.
Berry Buttermilk Cake from Smitten Kitchen (from Gourmet magazine)
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk (you can make your own buttermilk although it's not as good by combining 1 cup milk and 1 tbsp lemon juice and letting it sit for 10 minutes or so)
1 cup fresh raspberries/blueberries/fruit of choice
1. Preheat oven to 400F. Place parchment paper in 9 inch round baking pan.
2. Whisk together flour, baking powder, baking soda, and salt and set aside.
3. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
4. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5. Spoon batter into cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes (for some reason, my oven always takes a lot longer than this).
7. Cool in pan, but it's best eaten warm.
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