Fresh or frozen berries work in this raspberry buttermilk cake. If you like an even balance of cake and fruit, then go frozen because they spread more. Fresh berries hold their shape and result in more cake.
- Non-sticking cooking spray
- 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
- 2/3 cup plus 1-1/2 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup well-shaken buttermilk
- 1 cup fresh or frozen raspberries
- Preheat the oven to 400 degrees F. Grease a 9-inch cake pan with non-stick cooking spray.
- In a medium bowl, stir together the flour, baking powder, baking soda and salt.
- In a large bowl, cream the butter and 2/3 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
- On low speed, add the flour in 3 batches, alternating with the buttermilk. Mix until just combined.
- Transfer the batter to the prepared cake pan smoothing into an even layer with a spatula. Place the raspberries on top and sprinkle with the remaining sugar.
- Bake the cake for 25-30 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing and cooling on a wire rack. Serve warm or at room temperature.
Store the cake in an airtight container at room temperature for 2-3 days. The cake can be frozen wrapped tightly in plastic wrap up to 1 month.
Adapted from Gourmet June 2009
Keywords: raspberry cake, raspberry cake recipe
Tastes so good! Wanted a quick treat to have with coffee this morning and wanted raspberries in something. What I did was toss the frozen berries in flour and spread on TOP of batter. Very few berries sank, evenly dotted throughout. Seriously flavorful and moist. I also added raw sugar on top when I baked it and topped with a lemon buttermilk glaze. So pretty!
Lovely result. Difficult to know precise measurement for butter but guessed 100 g. Worked well. Fruit will not sink if you toss raspberries in flour to coat.
Wonderful, easy recipe. I used fresh buttermilk powder and added it to the dry ingredients. I then alternated dry with water when adding to wet ingredients. I also used fresh raspberries. It came out great.
Tried today with frozen raspberry and all raspberry sink to the bottom. And I topped with cream cheese frosting. OMG super delicious
I had a bag of frozen strawberries and buttermilk in need of some baking-love and found your recipe…very tasty. Cake is delicious.
Delicious and easy, my fruit all sunk down so didn’t look as beautiful as the photo but it was still enjoyed. 🙂
Wonderful. The raspberries got kind of caramelly at the bottom of the cake. Sweet and delicious. My butter and sugar never got creamy – it stayed crumbly – I’m not sure why.
This was amazing. I used frozen raspberries which worked perfect. The only change I made was I used parchment paper in the pan the second time because the cakes stuck to. The pan the first time. Family loved it!
Amazing! Excellent flavor, almost like a raspberry donut cake. My berries (frozen) mostly sunk into the cake but still beautiful and delicious.