Buttermilk Raspberry Cake

I made this raspberry cake on Thursday and this morning we ate the last piece. I think Daniele ate an entire half by himself. I got the recipe here. 101 Cookbooks is one of my favorite food blogs. All of her recipes are super healthy and the photos make you drool for things like Buttermilk Farro Salad. I think maybe that will be dinner tomorrow night.

The only change I made was substituting in 1/2 cup of mesquite flour because I'm in love with it. This cake took me 5 minutes to prepare and 20 to bake. It's light and moist and packed full of flavor. The fun twist is that it has a sugar/salt topping, that balances really well with the raspberries. We don't eat much sugar in our baked goods so this cake is perfect. You have to try it out, especially if you have frozen raspberries left from last summer that need to be consumed before this summer glut arrives....

We'll be gone for a week so the blog will be silent until we get back from the beach. Have a lovely weekend and week everyone!