I made this little raspberry buttermilk cake on the weekend (and I got a cheapie cake stand from Loblaws. Cake stand - how I love thee!)
The recipe is from Smitten Kitchen adapted from Gourmet.
This cake has a lot going for it: Quick and easy to pull together (just 25 minutes in the oven), calls for just 1/4 cup of butter, and raspberries... you will not win in a debate against raspberries. (I think this would also be quite delish with blueberries).
I sprinkled the top of my cake with vanilla sugar just because I had some in the pantry. Lovely with an afternoon cuppa :)
No comments:
Post a Comment