Raspberry Buttermilk Cake

4.83 from 17 votes

If you love easy baking recipes that are showstoppers without requiring any decorating skills, this raspberry buttermilk cake is for you. You can use fresh or frozen berries.

Prep Time20

Cook Time30

Total Time50

Course: Cakes

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

Butter or non-stick cooking spray for greasing pan
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter, softened at room temperature
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

Makes: 9inch round

Instructions

Preheat the oven to 400 degrees F. Grease a 9-inch cake pan with butter or nonstick cooking spray. Line with parchment paper.
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 3-4 minutes.
Beat in the egg and vanilla extract until fully combined
On low speed, or by hand, add the flour in 3 batches, alternating with the buttermilk. Mix until just combined. Be careful not to over mix.
Transfer the batter to the prepared cake pan, smoothing into an even layer. Scatter the raspberries on top and sprinkle with 1 1/2 tablespoons granulated sugar.
Bake the cake for 30-35 minutes until it is golden brown at the edges and more pale in the middle. It will also pull away from the sides of the pan. When you press down gently, the cake should spring back. A toothpick inserted into the cake should come out clean without any batter on it.
If you use fresh berries, you can cool the cake in the pan for 15 minutes before removing it and letting it cool on a wire rack. If you use frozen berries, let the cake cool in the pan. For both, run a paring knife around the sides of the cake before removing it from the pan.

Notes

If using frozen raspberries, you do not need to thaw them.

You can substitute with other types of berries. If they are frozen, look for a blend of blueberries, blackberries and raspberries. If it does have strawberries, you will need to chop them if they are whole.

You can serve the cake warm or at room temperature. A dollop of greek yogurt or a scoop of vanilla ice cream are good on the side.

The cake is best eaten in 1-2 days. Store it in an airtight container at room temperature. If you want to save the cake longer, you can store it in the freezer wrapped tightly in plastic wrap. Thaw it at room temperature. Cutting it into slices before freezing makes it easier to thaw.

Adapted from Gourmet June 2009

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