I'm still trying to recover from the weekend. Busy was an understatement, birthday parties and DIY around the house made for sore bones and droopy eyelids.
This cake started as a mish-mash of other recipes with my sole mission to get rid of extra buttermilk I had in the fridge. I love buttermilk and how it changes the flavor of baking, but it pains me to buy it because it's sold in quarts.
On the flip side, I get to make awesome buttermilk recipes until it's finished. This cake has no rising agent so getting lots of air into it is really important.
Make sure your butter is at room temperature and beat the heck out of it until it's super soft and light. Unless you have arms like Popeye, a stand mixer is your best friend.
If raspberries aren't your thing, switch them up for blackberries. You'll need to crush them lightly with a fork before folding them into the batter though.
I'd definitely make this cake again and the kids gave it two big thumbs up, in fact it's pretty much gone except for one small slice I hid for my breakfast tomorrow...It better still be there!
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