Raspberry Cake, Fresh From the Fields

Even if those fields were New Jersey.

This cake was from cradle to belly. They began here:

Picking berries in the afternoon sun with Emily was lovely, even if the heat makes us (me) grumpy.
Fun as all get out and rewarding, now the question was: I have amazingly fresh berries, what do I do with them? I need something no fail, something I know will be awesome. I need Smitten Kitchen. This is the Raspberry buttermilk cake, and it is phenomenal. In fact, that whole damned site is phenomenal.

To Veganize Said Phenomenal RecipeThe 1/2 cup buttermilk becomes: 1/2 cup soy milk plus 1 tablespoon lime or lemon juice. Do this before hand and set aside until it separates.
The 1/2 stick butter becomes: a half stick (4 Tablespoons) of Earth Balance (from Trader Joe's)
The egg becomes: 1 tsp of Egg Replacer(essentially additional leavening. I omitted the water, and added the tsp directly to the other dry ingredients. You can get this at Whole Foods)

and there you have it! Follow the recipe with the vegan tweaks, scatter the raspberries across the top.

Bake at 400° F for 20-25 minutes, or until a toothpick inserted in the center comes out clean- (I found for a 9 inch pan, you'll get a beautifully done cake in about 20-22 minutes)
It'll look a little something like this

Help yourself to a piece

And know that we are not messing around here. You need to make this. Your life, so far, has been incomplete without this. Fix that.

In the meantime, Hungryface is now open!