this recipe, originally seen on smitten kitchen, seemed perfect for the fourth—mostly because texas berries are so gorgeous right now—the cliché followed easily. b put it succinctly by saying it's kinda' like a giant muffin. a giant, delicious, party-sized muffin. super simple to make and even easier to finish — I made multiple cakes just as easily as one, for taking to holiday bbq's.
red, white & blue buttermilk cake
adapted from s/k, who adapted it from gourmet
1 c. all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 c. plus 1 1/2 tbsps sugar, divided
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest
1 large egg
1/2 c. well-shaken buttermilk
1 c. fresh raspberries and blueberries (about 5 oz)
preheat oven to 400°f with rack in middle. butter and flour a 9-inch cake pan.
whisk together flour, baking powder, baking soda, and salt and set aside. in a large bowl, beat butter and 2/3 c. sugar with an electric mixer on medium-high speed until pale and fluffy (two minutes), then beat in vanilla and zest. add egg and beat well.
on low speed, add in flour mixture in three batches, alternating with buttermilk (begin and end with flour), and mix until just combined. spoon batter into cake pan, smoothing top, then scatter berries evenly over top and sprinkle with remaining 1 1/2 tbsp sugar.
bake until golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. cool in pan 10 minutes before turning out onto a rack and cooling 10 to 15 minutes more. invert onto a plate.