I am consistently baffled by the fact that buttermilk seems to be sold almost exclusively in quart-sized cartons. I can't think of one recipe that calls for more than a cup of it (if you are making normal, residence-sized quantities of course) and yet I'm always forced to buy four times that amount at the grocery store.
So, unsurprisingly, after making Smitten Kitchen's buttermilk dressing last week, I was left with the better part of a carton and, loathe to waste a thing, spent the better part of a day casting about for a recipe to use it in. I was in the mood for tea cake (it's a rare occasion that I am not) so focused my efforts there.
Clotilde's yogurt cake is my favorite low-guilt cake recipe (by low-guilt I mean butter and frosting free, and defensibly eaten in the afternoon) so I started there. I replaced a few ingredients (buttermilk in place of yogurt for one), added a few ingredients (inspired by a recent recipe in Gourmet Magazine that incorporated raspberries into a similar cake I did the same) and in honor of my whole grain loving father, threw in some rye flour for a little intrigue.
And I must say, the cake fit the bill perfectly. Light, not a hint of grease, and tartness of the raspberries (which, conveniently enough, were on sale at Citarella) provided the ideal counterpoint to the sweetness of the cake.
Sadly, as it turns out, I'm incapable of taking an attractive photo of a piece of cake, so you'll just have to take me at my word on this one. It was good. Very good. Now I just have to figure out what to do with my remaining 2 cups of buttermilk.
Buttermilk Cake With Berries
1 cup buttermilk
1 cup sugar
1/3 cup vegetable oil
1 tablespoon rum
1 1/2 teaspoon vanilla extract
1 1/2 cup white all purpose flour
1/2 cup rye flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
scrape of nutmeg to taste
1/2 pint of raspberries
Preheat oven to 350 degrees. Grease a 9-inch round cake tin, springform if available and set aside.
Whisk together eggs, buttermilk, sugar, oil, rum and vanilla. Sift white and rye flour, nutmeg, baking powder and salt together. Add the dry ingredients to the wet ingredients in thirds, whisking until smooth between each addition. Pour half of the batter into the prepared cake pan. Place raspberries evenly over the batter, pour remaining half of the batter into the pan and even out the top with a spatula.
Bake until a tester inserted in the center comes out clean, approximately 40 minutes.