Buttermilk-Raspberry Cake

Buttermilk-Raspberry Cake

I read a recipe recently that sounded super yummy, but I didn't have all the ingredients and since I was baking with my boys, I had to adapt to a minor mishap- in the end, we had a delicious Saturday morning breakfast.

Begin by preheating your oven to 350 degrees.  Cream 1/2 c butter with 2 c sugar ... when I bring out my beaters, the boys arrive at my side with their little step stools and the helping begins!

Add 1 egg and 1 tsp vanilla until well combined.

In a separate bowl, place 2 c raspberries.  Mix in 1/4 c flour to lightly coat the berries.  By doing this, the berry coloring will not bleed into the cake. 

Mix together 2 c flour, 2 tsp baking powder and a pinch of salt and then add to the raspberries.  At this point my little helper turned the beaters on high and we had a beautiful, bright red batter.  No problem, tastes the same.  The number one rule in baking with your kiddos after safety is ADAPT!  

At this point mix in 1/2 c buttermilk to the batter.

Prepare a 8x8 square baking pan and pour the batter in.  

Sprinkle some sugar on top and bake for 45 minutes.  Let it cool for a few moments and then serve!