A delicious, moist and light Raspberry Buttermilk Cake perfect for casual entertaining.
Raspberries are in season! They are my daughter’s absolute favourite berry and she loves to help me pick them and eat them while still warm from the sun. I couldn’t be happier that she loves them so much since raspberries are a great source of dietary fibre, antioxidants and have anti-inflammatory properties.
This simple recipe is from Gourmet and it’s a great cake recipe for using up some extra fresh berries that you may have in your refrigerator. I’ve tried this recipe with blueberries and it’s just as delicious!
This Raspberry Buttermilk Cake is quick to make, delicious, moist and light, it’s makes a lovely dessert for casual occasions. The only drawback is that the raspberries tend to sink to the bottom, so if you have any tricks to keep that from happening you might want to give it a try.
Raspberry Buttermilk Cake
- 1 cup all-purpose flour 130 grams
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/4 cup unsalted butter softened, 56 grams
- 2/3 cup plus 1 Tbs. sugar divided, 146 grams, 12 grams
- 1 tsp. lemon zest
- 1/2 tsp. pure vanilla extract
- 1 large egg
- 1/2 cup buttermilk 118 ml
- 1 cup fresh raspberries 140 grams
Place a rack in the centre of your oven and preheat oven to 375ºF.
Grease the bottom and sides of a 9-inch pan, I used a square pan but you can use a circular one.
Rinse the raspberries and set aside on paper towels to dry.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of your mixer, combine butter and sugar and beat on medium speed until pale and fluffy, about 3 to 5 minutes.
Add egg, lemon zest and vanilla, beat until combined. With the mixer on low-speed, add the flour mixture in 3 batches, alternating with buttermilk, starting and ending with the flour, and mixing until just combined.
Spread the batter evenly into the pan and arrange the raspberries on top of the cake.
Sprinkle the cake with remaining tablespoon of sugar.
Bake for approximately 18 to 22 minutes, until the top is golden brown and a toothpick inserted in the cake comes out clean.
Remove the cake from the oven, let it cool for 10 minutes and then invert the cake onto a rack to cool completely.
Wait 15 minutes more and then invert cake back onto a plate.