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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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Love fruit cakes and this one looks so very tasty! Great photos too. 🙂
So do I. Thank you so much!
Buttermilk cakes seem to be a hit with everyone. I think they bring back a lot of childhood memories. I’ve never had one with raspberries–looks good! Supposedly, if you dust berries or chocolate chips with flour they won’t sink to the bottom of cakes. I’ve tried it, but it still didn’t work! Maybe I didn’t use enough flour? Anyway, I kind of like the layered effect sinking fruit gives!
Thank you for sharing with See Ya in the Gumbo. Your cake was one of the Top-viewed links and will be featured when tonight’s party goes live!
Thank you Michelle, yes I’ve heard about that trick. Happy to hear that people enjoyed my link and thanks for featuring me on your blog 🙂
Looks delightful. I love buttermilk cakes!
Thanks! So do I 🙂
I love it when raspberries are in season. I just can’t get enough. This cake looks amazing!
I know what you mean! Thanks!
The cake looks extremely delicious!
Thank you, thanks for stopping by 🙂
Oh yum!! I love this! I love your photos.. I love your cake.. I love that pretty little bowl! I’ve never had buttermilk cake.. But I will certainly be trying this! Awesome post.. <3
Thank you so much Prudy! Let me know how you like the cake and by the way is just as good if not better with blueberries!
I love buttermilk cakes. Sometimes I use blueberries and strawberries!
Yes, any berry will do with this recipe, that’s one of the reasons why I love it so much.
What a perfect way to show case perfect summer raspberries!
Yes, I think so too!
Looks delicious and your photos are fabulous
Thank you so much!
The cake looks lovely, just perfect for summer. The pictures are gorgeous 🙂
Thank you so much!
Looks delicious!
Thank you!
Fida, your blog is a visual treat. Wish I could get to taste your yummy dishes too. 🙂
Thank you so much, that is so sweet of you to say! Thanks for following 🙂
Looks so moist and tasty- beautiful berries too 🙂
Thank you 🙂
Fida, your cake looks delicious 🙂
Oh, don’t you just love this time of the year? It doesn’t get any fresher than picking berries off a bush and baking them up in a cake! Having said that, I can only imagine the wonderful flavour of your cake with perfectly fresh raspberries 🙂 . Thanks so much for bringing us this summery treat tonight! I just can’t wait to try a piece! 😀
Absolutely beautiful. 😛
Thank you!
Terrific recipe. We’re getting a quart or so of raspberries a day from our little patch here in Madison. There are fantastic and I’m trying them with this recipe. Thank!
That’s great! Hope you enjoy the cake as much as I did 🙂
We’ll let you know. 🙂
Excellent!
This cake looks so yummy, and I love your photos!
Thanks Nancy, the cake was really good! I’m really enjoying learning food photography but still have a long way to go 🙂
What a lovely cake and such a scrumptious recipe! Yum!
Thank you, thanks for stopping by!
Wow… It looks so yummm..
Glad to meet you at the party
Thanks! Glad to have met you at FF as well 🙂
I love Raspberries! This looks so good! I am loving all the fresh fruit recipes. 🙂
Thank you, me too!
That looks good, Fida! Raspberries, mmm… That reminds me, I planted raspberries but totally forgot to check if I got fruits or not! The birds probably have gotten to them! Oh, well… 🙂
Thanks! Ah yes, you have to be quicker than the birds, not an easy task, they love the berries as much as we do!
Raspberries are one of my favorite berries, too! This cake looks absolutely beautiful! 🙂
Thank you! I think I’m bringing this one to Fiesta Friday, it’s so good!
Lovely pics:) yummy cake
Thank you so much 🙂