Preheat the oven to 180 C (350 F) and butter 9 small 3″ cake tins (you can of course also bake these in muffins tins or similar, or even as a single large cake. Adjust baking time accordingly).
Combine the flour, baking powder, nutmeg and salt in a medium bowl and set aside.
In a stand mixer fitted with paddle attachment, beat the butter and sugar until very light and fluffy.
Add the eggs, one at a time, beating well between each addition. Beat in the vanilla.
On a low speed, mix in a third of the dry ingredients until just combined, then follow with half the buttermilk. Continue alternating the wet and dry ingredients until they are just combined, finishing with dry.
Divide the mixture evenly between the prepared cake tins, I find it’s easiest to do this by piping it in or using a cookie scoop. Scatter some raspberries over each cake.
Bake for 15 – 20 minutes, until the cakes are lightly golden and spring back when pressed in the centre.
Allow to cool before serving. Makes 9.
Happy baking!
ADVERTISEMENT