A warning:  You are about to read 900+ words about a cake.  Okay.  Go.

I Never Grew Up (who, coincidentally, has created a summer list) talked to Emily Frame about her everyday, and Emily said the following, “Life seems to fly by, so I just try to put thought and care into my little realm everyday; what I wear, what my home looks like, sometimes I strike creative gold, and sometimes it is just another day.”

I love her attitude.

Think of all that you do in any given day.  You get up, wipe the sleep from your eyes.  You stumble out of bed and into the bathroom where you splash cold water on your face and brush your teeth.  You stare into your closet, wondering how you have so many clothes, yet nothing to wear.  You make the bed, you throw on some foundation and mascara and if you’re lucky, you remember to put on earrings.  You mix up some fruit and yogurt and you’re out the door, off to do a million more things with your day.  After a while, the days start to blur together.  You go through phases when you wonder how on earth you have time to do anything besides make it to bed at a reasonable hour, and phases when you start to worry about the number of hours you’ve spent on the couch in front of your favorite TV show every night.

Today, in my everyday, I struck creative gold.  Well, I didn’t strike it so much as I recreated someone else’s creative gold.  When I recreated Deb’s raspberry buttermilk cake (and photographed it in the stunning light of my in-laws home).

If you’ve spent gobs of time on Deb’s site (and let’s be serious, if you’re reading this, it’s likely you have), you know she has an entire category labeled everyday cakes.  Because Deb understands the importance of bringing something special into a normal, humdrum, everyday kind of day.  This one is something special.

The beauty of making a smitten kitchen recipe is that you know you’re going to end up with something beyond what you expected. At first glance, this is just a cake with raspberries.  But it’s moist from the buttermilk, and ever-so-slightly crunchy on top from the sprinkling of sugar, and the raspberries.  Oh, the raspberries.  Much like another of Deb’s cakes, I can’t imagine this lasting beyond a day in anyone’s home.  This is the perfect, if I knew you were coming, I’d-a baked a cake, cake.  I started this when we returned from the farmers’ market at 11:45, and we were on the road to my in-laws, cake in hand (read: prepared, baked, and almost cooled) by 1:15.  An hour and a half.  Wham.  Bam.  Thank you ma’am.

*And one more thing–In my dreams, I have guests over to stay for the week in my yet-to-exist beach house.  They’re good friends, the kind you can’t wait to spend your days with.  And in those dreams, I wake up and make this cake for everyone for breakfast.  My guests wake to the scent of this cake wafting towards their bedrooms, slowly amble downstairs, and help themselves to a large slice of cake and a filled-to-the-brim, steaming mug of coffee.  That’s a great morning.  All of which is just to say, this cake would be outstanding on a breakfast or brunch table too.

To make a thin, 9-inch cake, or a thicker 8-inch cake (into which the raspberries will sink), you will need:

  • 1 cup (130 grams) all-purpose flour
  • 1/2 teaspoon (2 grams) baking powder
  • 1/2 teaspoon (2 grams) baking soda
  • 1/4 teaspoon salt
  • 1/2 stick (56 grams) unsalted butter, softened
  • 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon finely grated lemon zest (I used a lime because I had it and I love raspberry and lime)
  • 1 large (57 grams) egg
  • 1/2 cup (118 ml) well-shaken buttermilk
  • 1 cup (5 ounces or 140 grams) fresh raspberries
I’m giving you Deb’s measurements in the standard amounts, as well as by weight.  Because folks, for the first time ever, I measured my ingredients out by weight.  I thought it would be tedious, and involve more work.  It does not.   I use a cheap scale I got at Macy’s and I figure, if it’s good enough for Martha, it’s good enough for me.
Preheat the oven to 400 degrees with a rack in the middle.  Butter and flour an 8 or 9-inch cake pan (Deb’s comments indicate that a Springform would do just fine, if that’s what you have).
Combine the flour, baking powder, baking soda, and salt and set aside.  In a large bowl, beat the butter and 2/3 C sugar until pale and fluffy.  Add the vanilla, zest and egg and beat slowly until incorporated.  At a low speed, beat in the flour mixture, alternating with the buttermilk.  On her show, Paula Deen once taught me, flour mixture – liquid – flour mixture – liquid – flour mixture.  People swear by starting and ending with the dry ingredients, so I just play along like I know why that works.  Once everything is mixed, pour the batter into the prepared cake pan.  Sprinkle the raspberries on top of the cake, and top with the 1 1/2 T sugar (I only used 1 T).
Bake for about 20 (9-inch pan) to 25 (8-inch pan) minutes, or until a cake tester comes out clean.  Cool in the pan for 10 minutes, then turn out onto a rack to finish cooling.  Invert on a plate so you can see the sugary, raspberry-y top of the cake.  Truth be told, I didn’t finish cooling completely before inverting onto the serving plate.  Amid the chorus of mmm’s and ahhh’s, I don’t think anyone noticed.

4 thoughts on “Everyday

  1. “My guests wake to the scent of this cake wafting towards their bedrooms. . . .” Mmmmm, almost as if you live just up the hill from the patisserie!

  2. Pingback: Peach Season | a glass of milk

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