Raspberry Buttermilk Cake
Delight your taste buds with this Raspberry Buttermilk Cake, a simple yet elegant dessert bursting with flavor and texture. This light and moist cake is made with tangy buttermilk that pairs perfectly with the natural sweetness of juicy raspberries. A sprinkle of turbinado sugar creates a crisp, golden crust that contrasts beautifully with the fluffy crumb inside. Quick to prepare and bake in under an hour, this versatile treat is perfect for any occasion—whether it’s a casual brunch, an afternoon tea, or a dinner party dessert. Serve it plain for a rustic touch, or elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. Discover the charm of homemade baking with this seasonal favorite!
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Recipe Information
Ingredients
- 175 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 115 grams Unsalted butter (room temperature)
- 150 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 120 milliliters Buttermilk
- 150 grams Raspberries (fresh or frozen, not thawed)
- 1 tablespoon Turbinado sugar (or granulated sugar for topping)
Instructions
Preheat your oven to 190°C (375°F). Lightly grease and flour a 23cm (9-inch) round cake pan or line the bottom with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer or handheld mixer, cream the butter and granulated sugar together on medium-high speed until light and fluffy, about 2 to 3 minutes.
Add the egg and vanilla extract to the butter mixture, beating until well combined. Scrape down the sides of the bowl as needed.
Reduce the mixer to low speed. Gradually add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold the raspberries into the batter, being careful not to crush them.
Spread the batter evenly into the prepared cake pan. Sprinkle the top with turbinado sugar for a delightful crunch.
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the cake as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 22.1 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
