A quick, easy and delicious raspberry buttermilk cake, studded with fresh raspberries. A perfect summer dessert that is endlessly adaptable to use any fresh summer fruit.
It’s finally raspberry season in Muskoka and the berries this year are great!
I picked up a quart of fresh raspberries with my CSA this week. I decided to make this simple but oh-so-lovely raspberry buttermilk cake that I’ve been patiently waiting for raspberry season to make. I think this is a perfect summer dessert. The cake is not super sweet but there is a nice crispy, sweet topping from the sprinkled sugar and the raspberries keep their great, fresh flavour. Serve with a dusting of icing sugar or maybe a dollop of whipped cream (or vanilla iced cream), if you like. I plan on trying this same recipe with blueberries and peaches as the season goes on. I’m sure it would be nice with any fruit.
Between eating a few bowls full and this lovely cake, I managed to use up all my raspberries. Then my Dad decided to go picking and knowing I wouldn’t be going, picked a big basket for me. Now I’ve got 2 more quarts to use up! Anyone have any more great raspberry recipes?
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup unsalted butter, softened
- 2/3 cup granulated white sugar
- 1 tsp. vanilla extract
- 1 large egg
- 1/2 cup buttermilk, well shaken
- 1 - 1 1/2 cups fresh raspberries (I used a bit more, maybe 1 1/2 cups)
- 1 1/2 tablespoons white sugar, for sprinkling (course sugar would be good, as well)
- Icing (Confectioner's) sugar, for dusting
- Preheat oven to 400° F. and place rack in centre of oven. Grease a 9-inch cake pan and line the bottom with parchment paper, for easy removal. You can also bake this in a greased cast-iron skillet.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- With an electric mixer or with a stand mixer, beat the butter and 2/3 cup sugar at medium-high speed until light and fluffy, about 2 minutes. Beat in the vanilla. Add the egg and beat well.
- With the mixer at low speed, add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with flour. Mix just until combined.
- Spoon the batter into prepared cake pan or skillet, smoothing top. Scatter raspberries evenly over the top and sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until cake is golden and a wooden pick inserted into centre comes out clean, about 25 to 30 minutes. Cool in the pan 10 minutes. If baked in a skillet, serve right from the skillet. If baked in a cake pan, then turn out onto a rack and allow to cool 10 to 15 minutes more. Invert onto a plate.
- *I have baked this recipe successfully with an 8-inch pan but some have reported it spilling over with an 8-inch pan. If you only have 8-inch, give a try but bake in on top of a baking sheet to catch any spill-over, just in case.