It’s been quite some time since I took to the kitchen and baked. Sure, I’ve experimented quite a bit with regular ol’ meals–but nothing in the way of sweet treats. And for some reason today, while purusing cooking blogs, figured it was high time I hit the mixing bowls and measures.
And wow was it a success.
Originally thinking I might try out a really intriguing version of the snicker doodle cookie, the blondie bar by My Baking Addiction, and while I fully intend on baking these, say, this weekend, I settled on an absolutely mouthwatering Raspberry Buttermilk Cake by The Smitten Kitchen, one of my favorite cooking blogs ever.
The recipe was as simple as can be. The cake turned out absolutely moist and the batter is brilliantly subtle and not sweet, giving the raspberries ample opportunity to flex their sweet and tart inside your mouth; what’s more, they’ve become hot, bloated and nearly smoosh in the oven, making them so rich.
This is honestly one of the most delicious coffee style cakes I’ve ever made. The dusting of sugar ontop the raspberries before baking creates this slight crunch–but its so much more intriguing and suble than a cobbler crunch.
I love. love. love. this cake. I will make it for everyone I know. And we can eat it together over copious cups o’ coffee because this is absolutely perfect for such occasions. Swooning commence.