As you all know, I am a huge fan of simple recipes. What you might not know is that buttermilk is a staple in my house and I am almost never without it. I even keep powdered buttermilk in the pantry for those rare times when I don’t have the fresh stuff in the fridge. It adds such a nice flavor and texture to baked goods that I’ll often adapt recipes to include it even when it’s not originally called for. So when I saw a recipe in last month’s Gourmet magazine that was simple, included buttermilk on the ingredient list, and looked absolutely delicious, of course I had to try it.
The recipe I’m referring to is Raspberry Buttermilk Cake. I didn’t have any fresh raspberries on hand, but I did have a handful of blueberries and a pint of strawberries in the fridge, so I decided to adapt. Although I know the raspberry version is probably delicious, I’m really glad I opted to use the berries I had on hand. Not only was it a great combination, but this would be a perfect Red, White, and Blue Cake for a Fourth of July barbecue. Served with whipped cream and extra berries, it would be both festive and delicious. Continue reading →