buttermilk raspberry

yea. i got suckered in too

_MG_64501a

i’ve been seeing this cake everywhere. originally featured in gourmet’s may issue.
Raspberry Buttermilk Cake

note: i used 1/2 cup sugar instead of the 2/3’s and it was still plenty sweet. also added 1/2 tsp lemon zest- do it, it’s a must. oh, and i baked this cake in the evening. obviously didn’t last til morning for a proper picture..

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4 comments

  1. ana

    i love that shot 🙂

  2. unnie

    omg that sounds so good. i’m addicted to raspberry preserves. especially the trader joe’s brand/kind. i finish the jar in like a week. i just keep eating it by the spoonful or mixed with yogurt. and then when i get sick from all the sugar i eat peanut butter…and then go back to the preserves.

    i have nothing pretty to report 😦

    • i know! i got a jar once and put it as a layer in a chocolate ganache cake. it was sooo good. i like how it’s just the fruit and not jellied or anything like that. maybe you could do a -pretty ugly – ; )

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