Alright Gour-Maybe users, if you are looking for a light, flavorful, not-too-sweet, "dessert" (or snack or breakfast for all I care) then I have the cake for you! This cake screams summer, when berries are in season and on sale. You could use lots of different types of berries. It's not super rich or heavy like a birthday cake, it almost floats off the plate - probably because it has no calories... Ok, maybe a FEW calories, but they are totally worth it! It's basically all fruit! Come on! The orange and meyer lemon and tart raspberries give it such a delicious, fresh flavor, and the buttermilk keeps it from being too sweet. The sugar-coated raspberries bake in their own juices almost created a jam over the top. I realize I'm going on and on. This is great for a party, or a baby shower, or a special easy dessert. The one caveat is that you will need about 2 hours of time. Be sure you have a spring form pan and parchment paper on hand, as a Gour-Maybe, I've found I use both frequently, so if you don't have one, go get one, it will be a good investment. Read the recipe and the tips after the jump.
Summery Citrus Raspberry Cake (serves 10-12)
You will need:
Preheat to 350 degrees. Butter the bottom and sides of a 10" spring form pan. Cut a round of parchment paper, the exact size of the bottom of the pan. I like to trace around the pan with a pencil and cut it out. Easy! Line bottom with a round of parchment paper. Butter the parchment. Dust bottom and sides with with flour; tap out excess. Toss berries with 1/4 c brown sugar. Place berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup white sugar.If you wanted to be super crafty, use golden and regular raspberries and arrange in a pattern - oooh artsy!!!