Raspberry Buttermilk Cake

raspberry buttermilk cakeS

I know I’ve mentioned my love of raspberries before, but let me just say it again. I love raspberries. They are sweet and tart and juicy and delicious. They’re like candy. Yummy, tasty, healthy candy.

I don’t bake with raspberries that often because I usually eat them raw as soon as I buy them. I have no self control.

The other day though, the grocery store had some delicious looking raspberries and I bought enough to eat as a snack when I got home and enough to bake this scrumptious Raspberry Buttermilk Cake with.

raspberry buttermilk cake_4

This batter is a cinch to whip up. Mix it, dump it in your cake pan (I used a 9 inch springform pan) and then scatter a cup of raspberries over the top. Sprinkle with sugar and pop it in the oven for 25 minutes.

raspberry cake bakd

The cake develops a gorgeous crackly sugar crust on the top as it bakes. The inside is so light and airy with raspberries hiding here and there.

RASPBERRY B CAKE

Let me just say this one more time: I love raspberries. Oh, and I love cake too. So, if you’re wondering if you should make this, the answer is yes. Go make it right now.

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Raspberry Buttermilk Cake

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 8 servings
Course: Dessert
Cuisine: American
Keyword: easy cake recipes, easy dessert recipes, easy recipes
Calories: 199 kcal

This batter is a cinch to whip up. Mix it, dump it in your cake pan (I used a 9 inch springform pan) and then scatter a cup of raspberries over the top. Sprinkle with sugar and pop it in the oven for 25 minutes.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick unsalted butter softened (I use salted butter and omitted the salt the recipe called for.)
  • 2/3 cup plus 1 1/2 tablespoons granulated sugar divided
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh raspberries

Instructions

  1. Pre-heat oven to 400 degrees.
  2. Butter and flour a 9 inch cake pan.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Beat together butter and sugar about 2 minutes, then beat in vanilla and egg.
  5. Slowly mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour. Mix just until combined.
  6. Pour batter into cake pan and smooth top. Scatter raspberries over the batter and sprinkle with reserved sugar.
  7. Bake until cake is golden brown, about 25-30 minutes. Cool in pan for 10 minutes and then invert onto a cooling rack to cool for 15 minutes more before serving.
Nutrition Facts
Raspberry Buttermilk Cake
Amount Per Serving
Calories 199 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 40mg 13%
Sodium 167mg 7%
Potassium 93mg 3%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 18g
Protein 3g 6%
Vitamin A 4.7%
Vitamin C 4.8%
Calcium 3.9%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

Recipe from Gourmet