If you subscribe Gourmet magazine, and have already perused this month’s issue, then you may have seen this recipe.

Raspberry Buttermilk Cake

Raspberry Buttermilk Cake


This cake took no time to prepare. Some of the online reviews indicate that the cake “came apart” when it was time to take it out of the pan. I didn’t have any trouble, but I was sure to spray the pans with Baker’s Joy. I am not really a fan of the butter and flour of molds before baking routine. Also, I made mine in miniature cheesecake pans. These are the perfect size for two or three people, and I wanted to freeze a couple to see how they hold up.

I plan on making this with frozen berries, likes some of the online reviewers did, and perhaps peaches later this summer. One other change I plan on making is using cake flour. I prefer the texture of a cake made with cake flour versus all-purpose.

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