Luscious Fruit Dessert's Raspberry Buttermilk Sheet Cake-Famous Fridays
Hiya! Last day of April!I Today I want to share a terrific little baking cookbook with you, Luscious Fruit Desserts. It comes from the editors of Williams-Sonoma and is full of easy, family-friendly, seasonal, fruit-inspired desserts. It’s not new ( I believe it first came out in 2015) but I recently came across it and I’m loving it and I really think you should keep it on your radar, especially as we’re entering some of the most wonderful fruity months of the year! If you need any more incentive, this delightful and delicious Raspberry Buttermilk Sheet Cake comes straight from its pages. So without any further ado, let’s hear it for a very fruit-filled Famous Fridays!!
When I first began leafing through Luscious Fruit Desserts, I only had summer fruit on my mind but I soon got excited about baking with fruit from all the different times of the year. That’s because this unpretentious little cookbook is divided into four chapters: spring, summer, fall and winter with simple recipes for taking advantage of produce that’s at its peak from every season. So while I’m focusing on all the raspberry, strawberry and rhubarb recipes right now, I can’t wait to make desserts like, Little Plum Galettes, Old Fashioned Apple Dumplings, Pear-Walnut Sticky Cake and Cranberry Pecan Pie to name a few—so, so much to look forward to!!
But today it’s all about sweet/tart, juicy raspberries—
And this super easy and lovely little butter cake.
The batter comes together quickly and gets spread out into a half-sheet pan that you gently press a generous amount of the berries into.
Because it’s so thin, the cake bakes up in no time at all—
And once it’s cooled you can make it look all pretty and magical by dusting it with some confectioners’ sugar.
It’s so light and springy and the raspberries add just the right amount of tang to balance out the sweetness of the cake. You’re going to love every delicate bite!
Plus, it travels well which would make it a no-brainer for any upcoming backyard get-togethers or picnics or even for Mother’s Day which (hint, hint) is rapidly approaching!
Ok, my friends, pick up a copy of Luscious Fruit Desserts-I promise it’s a book you’ll turn to again and again and have a wonderful, safe and delicious weekend! See you in May!!xoxo
Raspberry Buttermilk Sheet Cake
Makes a dozen servings
Prep Time: 15 minutes; Bake Time: 20-25 minutes
Ingredients
2 sticks (16 tablespoons) unsalted butter, room temperature, plus a little extra for greasing the pan
2 ½ cups unbleached, all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups sugar
3 large eggs, room temperature
1 cup well shaken buttermilk, room temperature
12 ounces fresh raspberries (about 4 cups)
Confectioners’ sugar for dusting the baked cake
The Recipe
1. Preheat oven to 325ºF. Butter a half-sheet pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder and soda and salt and set aside.
3. Use an electric mixer to beat the butter and sugar together in a large bowl on medium speed, until smooth, about 3-5 minutes. Add the eggs, one at time, beating well after each addition and scraping down the sides of the bowl. Add the buttermilk and beat until combined. Then add the flour mixture and beat on low speed just until blended.
4. Pour the batter into the prepared pan and spread it evenly, paying attention to the corners. Scatter the berries all across it, gently pressing them into the batter. Bake the cake for 20-25 minutes until a tester inserted into the center comes out completely clean. Cool completely in the pan on a wire rack, for at least 1 hour. Just before serving, pour a little confectioners’ sugar into a small strainer and dust the entire cake. Cut into squares and serve.
Enjoy!
Note: Recipe from Luscious Fruit Desserts by the editors of Williams-Sonoma.
