vanilla buttermilk cake & brown butter sauce recipe | Schwartz

Ingredients

• 125 g (5 oz) raspberries
• 2 tbsp caster sugar
• 1 Vanilla Pod
• 125 ml (4 fl oz) buttermilk
• 50 ml (2 fl oz) water
• 375 g (13 oz) coarsely chopped fresh pineapple
• 200 g (9 oz) flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate soda
• 350 g (12 oz) granulated sugar, divided
• 225 g (8 oz) butter, softened and divided
• 3 eggs