I melt the butter for this cake, so sometimes while I'm at it I just keep going and brown it - this adds an entirely different deep buttery flavor. If you go this route, strain out any solids and let the butter cool a bit before stirring it into the egg-buttermilk mixture. As I mentioned up above - feel free to experiment with other types of seasonal berries and fruit. The coup de grace is a floppy dollop of sweet, freshly whipped cream on the side.
2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 cup fine-grain natural cane sugar (or brown sugar)
1/2 teaspoon salt
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
zest of 2 lemons
1 cup of raspberries (more if you like)
3 tablespoons large grain raw sugar
1 teaspoon large grain salt
Preheat oven to 400F degrees, racks in the middle. Grease and flour (or line bottom with parchment paper) one 11-inch tart/quiche pan. Alternately, I've done this cake in a 9x13-inch rectangular baking dish - just keep a close eye on it after it has been baking for 20 minutes.
Combine the flour, baking powder, and sugar and salt in a large bowl. In a separate smaller bowl whisk together the eggs and the buttermilk, whisk in the melted butter, and the lemon zest. Pour the buttermilk mixture over the flour mixture and stir until just combined - try not to over mix.
Spoon the batter into the prepared pan, pushing out toward the edges. Now drop the berries across top. I like to smush them a bit between my fingers before letting them fall to the cake - no so perfect looking and the juices meld with the sugar. Sprinkle with the large grain sugar and then the salt. Bake for about 20-25 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.
Serves about 12.
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