Raspberry buttermilk cake
As you may have guessed, I have a serious soft spot for everyday cakes.* I call them Dinner Party Cakes. Or Potluck Cakes. Or I Heard You Were Coming and So I Baked You a Cake, cakes. Or If You Bake a Cake, The People Will Come cakes, as a fresh-from-the-oven cake has a way of drawing friends around your coffee table on an otherwise blah Monday night. Home baked goods are magical like that. This one was no exception. It was totally worth the wait. * One day, soon hopefully, I will put all of the “everyday cakes” on this site on one topic page. Two years ago: Cellophane Noodle Salad with Roast Pork… promise me you’ll make this on the grill this weekend, m’kay? Raspberry Buttermilk Cake Adapted from Gourmet, June 2009 You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above. Preheat oven to 400°F with rack in middle. Note: Directions like “scatter” always scare me.