A quick, easy and delicious raspberry cake, flavoured with buttermilk and studded with fresh (or frozen) raspberries. A perfect dessert any time of year.
1/4teaspoonfine salt, reduce slightly if using salted butter
1/4cup(57g)butter, salted or unsalted, at room temperature
2/3cup(133g)white granulated sugar
1teaspoonvanilla extract, or vanilla bean paste
1largeegg
1/2cup(120ml)buttermilk, well shaken *or see Note 1 below for DIY buttermilk
1cupraspberries, fresh or frozen
For topping:
1 Tablespoon white granulated sugar
1/4 cupflaked almonds, optional
For serving:
Icing/Confectioner's sugar, for dusting
Prevent your screen from going dark
Instructions
Preheat oven to 400° F. (regular bake setting/not fan-assisted) and place rack in centre of oven. Grease a 8-inch springform pan and line the bottom with parchment paper, for easy removal. (You can also bake this in a greased 9-inch springform or regular round cake pan).
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 fitted with the paddle attachment, cream together the butter and sugar at medium speed until light and fluffy, about 2 minutes. Beat in the vanilla and egg.
With the mixer at low speed, add the flour mixture in 3 batches, starting with 1/3 of the flour, then 1/2 of the buttermilk, then half the remaining flour, the rest of the buttermilk and finishing with the remaining flour mixture. Mix just until combined.
Spoon the batter into prepared cake pan, smoothing top. Scatter the fresh or frozen raspberries evenly over the top, avoiding having any of the raspberries touching the side of the pan (as they may scorch during baking and be bitter). Sprinkle the sugar over-top of the berries, then scatter with flaked almonds, if using.
Bake until cake is golden and a wooden pick inserted into centre comes out clean, about 25 to 30 minutes. *Baking time may be slightly longer if starting with frozen raspberries. Cool in the pan 5 minutes, then remove the outer ring of the springform pan. Slide the cake on the parchment paper off of the base and onto a cooling rack to cool completely. (If baking in a regular cake pan, allow to cool in the pan 15 minutes, then gently invert the pan with your hand over the top of the cake, so the cake falls out of the pan. Peel off the parchment paper, then place onto a cooling rack to cool completely.
Notes
Real buttermilk is recommended, but in a pinch, you can make your own buttermilk substitute by combining 1/2 cup regular milk with 1 1/2 tsp of lemon juice or white vinegar. Let stand for 10 minutes then use in place of the buttermilk in this recipe.
Be sure to read the notes above this Recipe Card, where I share some valuable tips, options, substitutions and variations for this recipe!