Raspberry & Chocolate-Chip Buttermilk Cake

10 Jun

Raspberry & Chocolate Chip Buttermilk CakeI was in love with Betty Crocker and Ducan Hines and then I cheated on them and hardly ever looked back, when I baked my very first cake from scratch. That cake was Deb Perelman’s (author of Smitten Kitchen) Raspberry Buttermilk Cake. Her straightforward recipe and the resulting moist, light and slightly fluffy cake was the catalyst to my love for home baking. Raspberry Chocolate-Chip Buttermilk Cake

In the last 2 years (yes that was the first time I baked a cake from scratch), I have tested several variations of this cake using various fruits and berries and also just using chocolate chips. My favorite version – this Raspberry and Chocolate-Chip Buttermilk Cake does not deviate too far from the original recipe. I reduce the fat content by using low-fat buttermilk and add a little more verve to the classic recipe by adding semi-sweet chocolate chips. This is a swift, easy and light cake for the summer months when raspberries are at their prime and occasions to entertain and impress are plenty!

Raspberry & Chocolate-Chip Buttermilk Cake Recipe
Recipe adapted from Smitten Kitchen’s Raspberry Buttermilk Cake
Time: Active: 15 minutes  Inactive: 30 minutes
Yield: 1 9-inch cake

Ingredients:
1 cup (130 grams) all-purpose flour+ 1/2 tablespoon, divided
½ cup semi-sweet chocolate chips
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
½ stick (56 grams) unsalted butter, at room temperature
2/3 cup +  1 ¼  tablespoons fine granulated sugar, divided
½  teaspoon pure vanilla extract
½  teaspoon finely grated lemon zest
1 large egg, at room temperature
½  cup well-shaken low-fat buttermilk (See note)
¾-1 cup fresh raspberries (See note)

Notes:

  • I use store bought low-fat buttermilk to reduce the fat content. You can use full-fat buttermilk. If you want to make your own buttermilk at home, there are several good recipes online.
  • You can replace the raspberries with any berry of your choice. If using strawberries – slice them. You can also eliminate all the berries and double the amount of chocolate-chips to make a chocolate-chip buttermilk cake.

Method:
1) Preheat oven to 400°F. Grease and flour a 9-inch round cake pan. You can use butter or a butter spray for this.
2) In a small bowl mix the chocolate chips with ½ tablespoon of all-purpose flour so that they are well coated. This will ensure that the chocolate-chips do not sink to the bottom.
3) In a medium to large mixing bowl mix together 1 cup of flour, baking powder, baking soda, and salt and set aside.
4) In a larger bowl, beat the softened butter and 2/3 cup of sugar with an electric mixer (or hand-held mixer) at medium-high speed until pale and fluffy.  Now beat in vanilla and lemon zest.  Add the egg and beat well.
5) At a low speed, mix in the flour mixture in 3 batches alternating with buttermilk, beginning and ending with flour. Mix well until just combined. Turn off the mixer and use a spatula to stir in the chocolate chips.
6) Pour the batter into a cake pan and smooth the top. Place the raspberries evenly in the batter with the “o” part of the raspberry facing upwards. Sprinkle evening with the remaining 1 1/4 tablespoons of sugar.
7) Bake until the cake is golden and a cake tester/toothpick inserted into the center comes out clean, 20-25 minutes. Cool in pan for 10 minutes and then invert onto a rack or platter and continue to cool for another 10 to 15 minutes. Serve slightly warm or at room temperature.

3 Responses to “Raspberry & Chocolate-Chip Buttermilk Cake”

  1. Alka Roy June 10, 2013 at 10:02 pm #

    It sure was light, fluffy and heavenly. Good job, Nehu.

  2. Nat Yusop | BakeSlave June 10, 2013 at 10:56 pm #

    Lovely! What a delightful looking cake; certainly a delicious pick-me-up. 😀

  3. shae pendleton June 11, 2013 at 4:37 pm #

    Such a pretty cake! I love your addition of fresh raspberries.

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