Raspberry-lime Buttermilk Breakfast Cake

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    You're just gonna love this Raspberry-Lime Buttermilk Breakfast Cake! Whether for breakfast or dessert this is a treat, the flavors just pop!


    Raspberry Lime Buttermilk Breakfast Cake
    A few weeks ago I stumbled upon a pin on a friend's Pinterest dessert board. There staring back at me from my computer screen was probably the loveliest of blueberry concoctions I had ever laid eyes upon. I love all berries, especially blueberries, so this berry delight required further investigation, not just a "pin and run."
    I clicked-through the pin and landed at Alexandra's Kitchen. I eagerly read through her recipe for buttermilk-blueberry breakfast cake, which is a handwritten recipe of her mother's, and quickly checked off the ingredient list in my head, determined to make this breakfast cake for my family, too. It did not disappoint in any respect and I have since made this recipe twice in a one week; it was that good. It's so good that I'm going to make it again when my in-laws visit in a few weeks since there is no way to go wrong with this cake.
    Getting back to my love for all things berries, I thought it might be fun to mix up this recipe by subbing the blueberries for raspberries (I got a lot for a great deal!) and using lime instead of lemon. Not a huge shift in flavor, but still a fun alternative. I clearly wasn't the only person thinking this combo sounded good since I stumbled upon Owl Haven by Mary Ostyn's adaptation with her raspberry buttermilk cake.
    The variation I chose follows Alexandra's much more closely, but I loved finding Mary Ostyn's version. I'm a baking novice, albeit a daring novice, so sometimes it's nice to see my baking hunches aren't too far off from what the more experienced bakers choose to do when they improvise.
    This raspberry-lime cake was just as good as its blueberry inspiration; there was a nice balance between the lime and the raspberry flavors without being too tart or too sweet. The other little variation I opted for was to sprinkle large sugar crystals on top instead of using granulated sugar. My girls get a kick out of the bigger crystals too . they claim they look like little jewels, so who am I to argue? So let me know how you like this tasty Raspberry-Lime Buttermilk Breakfast Cake, we sure did!
    You may be wondering about other ways to use buttermilk. Here are some suggestions:


    Other great fruity delights:

    Blueberry Lemon Buttermilk Cake


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    Raspberry-Lime Buttermilk Breakfast Cake
    Adapted from Alexandra's Kitchen (www.alexandracooks.com) "Buttermilk-Blueberry Breakfast Cake," June 29, 2011, and Owlhaven by Mary Ostyn's (www.owlhaven.net) adaption of "Raspberry Buttermilk Cake," July 21, 2011. Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour
    Ingredients

    • 1/2 cup unsalted butter, room temperature
    • 2 tbsp. lime zest
    • 7/8 cup sugar
    • 1 egg, room temperature
    • 1 tsp. vanilla
    • 1 tsp. lime juice
    • 2 cups flour (set aside 1/4 cup of this to toss with the berries)
    • 2 tsp. baking powder
    • 1 tsp. kosher salt
    • 3 cups fresh raspberries
    • 1/2 cup buttermilk*
    • large sugar crystals (for sprinkling on top)


    • *To make homemade buttermilk, put 1-1/2 tsp. of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Allow to stand for five minutes before adding to recipe.



    Instructions

    • Preheat the oven to 350ºF. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray, and set aside.

    • Cream butter with lime zest and 7/8 cup of the sugar until light and fluffy.

    • Add the egg, lime juice and vanilla; beat until combined.

    • Put the 1/4-cup flour into a large storage bag. Gently toss the raspberries in the flour, then whisk together the remaining flour, baking powder and salt.

    • Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Gently fold in the raspberries.

    • Spread batter into pan. Sprinkle batter with large sugar crystals (regular granulated sugar works too). Bake for 45-50 minutes. Check doneness with toothpick; cake is ready when tooth pick comes out clean. If necessary, return pan to oven for a couple of more minutes, continuing to check with toothpick. Let cool at least 15 minutes before serving.




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    AYOUB
    writer and blogger, founder of Kitchen Paradise .

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