Let the morning deliciousness continue! It’s Breakfast Week on IBC!
This week of wonderful breakfast treats is partially inspired by my days as an innkeeper. I always served family style, whether I had. one guest or fourteen; no one was walking away from my table hungry. Although the menu items changed daily, I always stuck to a few categories.
Of course, there was the main item. This might be quiche, pancakes, or french toast. Then I would have a side dish, such as bacon, sausage, or hash browns. I’d also serve a fruit. Some examples: a mixed fruit parfait, yogurt with berries and granola, or even something fun like fruit kabobs. Finally, I’d offer a sweet (my favorite). This would be a muffin, pastry, coffee cake, cinnamon roll, etc.
As you may have guessed, the sweet portion of the meal was also my favorite to cook (and eat). In fact, I could probably do a whole Breakfast Week just on those items.
One of my go-to breakfast sweets was this Raspberry Buttermilk Cake. Back then, I actually had this recipe memorized.
I love this cake for several reasons. First, it’s simple to make. As an innkeeper, my days were usually long so I didn’t do too much breakfast prep the night before. Having easy recipes to bake at 6 a.m. was a must. Secondly, I love to be able to use fresh berries for breakfast. While this recipe calls for raspberries, you can use any sweet and juicy berry you like. Trust me, I’ve tried them all.
Finally, I also loved this recipe for its simplicity. As I explained above, I served many different items at breakfast and this Raspberry Buttermilk Cake always played nicely with everything. The cake is moist with a touch of sweetness. The berries that float on top (or sometimes sink into the cake [which is just as good]) work wonderfully with the sweet layer of crunchy sugar that’s sprinkled on top before baking.
To me, that makes a perfect breakfast sweet.
Anyway, it’s not super fancy. It’s just an all-around good recipe that works well with a cup of coffee or tea. This obviously makes it ideal for breakfast.
Let me walk you through the recipe.
Here's what you will need:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup buttermilk
1 cup fresh raspberries
1 1/2 tablespoons sugar
Begin by preheating your oven to 400 degrees F.
Cut a round piece of parchment paper to fit the bottom of a 9-inch round cake pan. Spray the pan with flour baking spray, place the cut parchment round in the pan, then spray again.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another medium bowl, beat together the butter and 2/3 cup sugar with an electric mixer on medium-high. Beat until light and fluffy, about 3 minutes. Then beat in the vanilla. Next add the egg and beat until incorporated.
At low speed, combine the flour mixture with the butter mixture in 3 batches, alternating with the buttermilk. Begin and end with the flour and mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Scatter the raspberries over top of the batter, then sprinkle with the remaining 1 1/2 tablespoons of sugar.
Bake 25-30 minutes or until the cake is golden and a toothpick inserted near the center comes out clean.
Cool the cake in the pan for 10 minutes. Then, invert the cake to remove it from the pan. After removing the parchment paper, place the cake right side up on a wire rack. Allow the cake to cool 10-15 more minutes. Serve warm.
That’s it, friends.
Hope you enjoy this simple and delicious way to add something sweet to your breakfast table.