Description
Indulge in the delightful flavors of Raspberry Buttermilk Cake, a tender and moist dessert that’s perfect for any occasion. With its vibrant raspberry topping and creamy buttermilk base, this cake strikes a beautiful balance between sweetness and tartness. Whether served warm for breakfast, paired with a cup of coffee, or enjoyed as a charming afternoon snack, this easy-to-make recipe will quickly become a favorite in your baking repertoire.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (softened)
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 1 1/2 tablespoons sugar (for topping)
Instructions
- Preheat your oven to 400 degrees F.
- Prepare a 9-inch round cake pan by lining it with parchment paper and spraying it lightly with baking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In another bowl, beat the softened butter and sugar until light and fluffy. Add vanilla extract and egg; mix well.
- Gradually combine the dry ingredients with the wet mixture, alternating with the buttermilk until just combined.
- Pour the batter into the prepared pan, smooth the top, and scatter raspberries over it. Sprinkle with additional sugar.
- Bake for 25-30 minutes until golden brown; a toothpick should come out clean from the center.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg