Sweet and Savoury Pursuits

A food blog with delicious seasonal recipes

You are here: Home / Recipe Index / Cakes and Cupcakes / Raspberry Buttermilk Cake

Raspberry Buttermilk Cake

by 48 Comments

Pin
Share
Stumble
Tweet

A delicious, moist and light Raspberry Buttermilk Cake perfect for casual entertaining.

Jump to Recipe Print Recipe

Raspberry Buttermilk CakeRaspberries 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.

Raspberry Buttermilk CakeThis 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!

Raspberry Buttermilk CakeThis 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.

5 from 1 vote
Print

Raspberry Buttermilk Cake

Course Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 9
Calories 187 kcal
Author Adapted from Gourmet

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

  1. Place a rack in the centre of your oven and preheat oven to 375ºF.
  2. Grease the bottom and sides of a 9-inch pan, I used a square pan but you can use a circular one.
  3. Rinse the raspberries and set aside on paper towels to dry.
  4. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  5. In the bowl of your mixer, combine butter and sugar and beat on medium speed until pale and fluffy, about 3 to 5 minutes.
  6. 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.
  7. Spread the batter evenly into the pan and arrange the raspberries on top of the cake.
  8. Sprinkle the cake with remaining tablespoon of sugar.
  9. Bake for approximately 18 to 22 minutes, until the top is golden brown and a toothpick inserted in the cake comes out clean.
  10. Remove the cake from the oven, let it cool for 10 minutes and then invert the cake onto a rack to cool completely.
  11. Wait 15 minutes more and then invert cake back onto a plate.
Nutrition Facts
Raspberry Buttermilk Cake
Amount Per Serving
Calories 187 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 33mg 11%
Sodium 150mg 6%
Potassium 87mg 2%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 18g
Protein 2g 4%
Vitamin A 4.1%
Vitamin C 5.1%
Calcium 3.7%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

Save

Save

Save

Save

Save

Comments

  2. 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!

    Reply

  15. 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! 😀

    Reply

  17. 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!

    Reply

  22. 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… 🙂

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Connect with me on Facebook

Facebook

Contact

Thank you for visiting Sweet and Savoury Pursuits. If you have any questions or comments, please send an email to [email protected]

DISCLAIMER

All copyright laws are applicable on this blog and it’s contents. If you would like to use my pictures to promote my recipe or website in general you may do so by sharing one photograph and a link to my original post. Re-publishing a recipe in its entirety is forbidden.  Thanks.

Privacy Policy

Sweet and Savoury Pursuits is a personal blog owned, written, and edited by Fida Abou-Nassif. It is based on personal opinions and all content is my own, unless otherwise stated. Compliance with applicable privacy legislation is important to us. Read our full privacy policy.

Follow me on Instagram