Unplanned success!

I had no plans of baking on weeknight especially after having a busy and tiring work day. But in the spare 10 mins of my lunch hour I was trying to find a recipe to use up the all-so-ripe pears sitting in my kitchen. Well, instead of that, something else caught eye..this lovely Raspberry Buttermilk Cake on one of my favorite blogs: Smitten Kitchen! :)

After reading this recipe, I just couldn't let it go! I had fresh raspberries from the farmer's market sitting in my kitchen just waiting to be baked. :) So the moment I got home I was ready to whip it up, of course with a healthy twist. I replaced a good bunch of things but kept the essence of it intact. The cake turned out beautiful and light! I cut down the sugar quiet a bit, but the ripeness of the raspberries made up for it.

Raspberry Yogurt Cake

Ingredients:
1/2 cup all-purpose flour

1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup + 2 tbsp olive oil
1/3 cup plus 1tbsp sugar, divided

3 tbsp honey
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest (optional)
1 large egg
1/2 cup yogurt
1 cup fresh raspberries

• Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
• Whisk together the flours, baking powder, baking soda, and salt and set aside. In a larger bowl, beat oil and 1/3 cup sugar until pale and fluffy, followed by honey, then beat in vanilla and zest, if using. Add egg and beat well.
• At low speed, mix in flour mixture in three batches, alternating with yogurt, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 tbsp sugar.
• Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Overall a perfect treat for breakfast or an accompaniment a light lunch/dinner.