It's hard not to gloat, but I can proudly say this has been our best year every for raspberries. We've picked a bowlful almost every day since we saw the first beautiful single red berry, hanging like perfect gem from one of the new branches. I have a bowl in the fridge as I write, just waiting for us to enjoy with breakfast.
Considering that I've been on a bit of a baking rash lately, I decided that my bounty of raspberries deserved more than just serving as snack food. I scoured my cookbooks and fave food blogs, and while I came across lots of promising raspberry-centric recipes, it wasn't until I looked through Smitten Kitchen's archive that I found just what I needed: a raspberry buttermilk cake.
It was the perfect treatment for my raspberries, and had the added bonus of being incredibly easy and quick. After whipping up a simple cake batter, the raspberries are scattered across the top, sinking into it like they are resting in a creamy, warm bath. The end product is a light, almost buoyant cake, with the tangy flavor of buttermilk, and just mildly sweet. I didn't even feel guilty giving a big wedge to A as a snack.