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
- Serving Size:
- Calories: 170
- Sugar: 17.2 g
- Fat: 5.7 g
- Carbohydrates: 27.9 g
- Fiber: 1.1 g
- Protein: 2.5 g
- Cholesterol: 32.1 mg
Keywords: raspberry cake, raspberry cake recipe