One of my all-time easiest, most delicious desserts. Adapted from Gourmet, via Smitten Kitchen. They say you can sub other berries for raspberries, but I haven’t tried.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1 teaspoon pure almond extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Sift flour, baking powder, baking soda, and salt together and set aside.
- 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 almond extract. Add egg and beat well. (NOTE: I only have a hand mixer and my stuff never ever gets light and fluffy until I add the egg. Don’t fret if it is just crumbly and weird until then)
- At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- Spoon batter into cake pan, smoothing top. Distribute raspberries evenly over top, cup side up, and sprinkle with remaining 1 1/2 Tbsp sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, about 20 minutes. (Note: Original recipe says 25 minutes, but I have never had it take that long. The first time you make this, start checking around 15 and note the time. The sugar on top is a neat natural timer. It’s usually done by the time the sugar turns golden). Cool in pan 15 minutes
- Eat it up!
Make your own buttermilk: No need to buy buttermilk especially for this or any recipe. Add one teaspoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Boom!
I really liked this recipe, but didn’t luh-uv it. I think I just liked it more in theory than in practice. The thing is, I’m sick of oranges, apples, grapes and bananas! So, I came home from the grocery with rhubarb, a mango, a pineapple, the first good batch of strawberries (yay!) and some raspberries (that’s for my raspberry buttermilk cake– recipe comes later this week…you’re welcome). It’s great with yogurt for breakfast. Tart, a little sweet and so pretty.
2 lb. rhubarb, trimmed and cut into 2-inch lengths
½ cup sugar
½ cup crisp white wine (Sauvignon blanc, pinot grigio, etc)
1 vanilla bean, split and scraped
- Set a rack in the lower third of the oven, and preheat the oven to 350°F.
- Put the rhubarb in a Dutch oven or other deep oven-safe pot. Add the sugar, wine, and vanilla bean, and stir to mix.
- Bake uncovered for ~20 min, or until very tender, stirring gently midway
I just made 3 humongous pans of turtle brownies for my niece’s wedding and they were seriously yummy. Let me be clear, I did NOT make homemade brownies. I only believe in homemade brownies if someone else is making them. Otherwise, I believe in a) Ina Garten’s brownie mix, b) Ghiradelli’s brownie mix, or c) Trader Joe’s truffle brownie mix. Let some other superstar baker spend their time making something that is only marginally more delicious than a mix, but far more time consuming. If you disagree, try to convince me with samples of your homemade goodies. I will try to remain open-minded.
On to the goodness, I adapted a recipe from the Joy of Baking that transformed my Ghiradelli mix into a salty, chewy, sweet, crunchy brownie delight. Use the following topping on any brownie recipe you like, but try to make the brownie on the thinner side. Just use the largest pan option given (I used 13×9).
1 cup plus 2 tablespoons granulated white sugar
1/2 cup light corn syrup
5 tablespoons water
1/8 teaspoon salt
1/2 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
2 cups pecan halves, well toasted and salted**
- Prep ingredients while brownies bake. You should start the process the minute you pull the brownies out of the oven.
- In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil.
- Once it boils, stop stirring and cook the mixture until it turns a golden caramel color, about 10 – 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.)
- Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly.
- Let cool to room temperature, then cover and refrigerate brownies for 2-3 hours until the brownies are firm.
** You can roast the pecans in advance and just store in an air-tight container. If you don’t already roast pecans, try this:
Preheat oven to 250 degrees. Toss 2 C pecan halves with 1/4 C veggie oil or melted butter. Roast on low heat, stirring every 30 minutes for about 90 minutes, or until dark and toasty. Immediately sprinkle with salt (~1-2 T).