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! They deserve to be backed up in to this delicious Fresh Raspberry Buttermilk Cake.
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.
Raspberry Buttermilk Cake
- 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 Tbsp 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.