Raspberry Buttermilk Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
A lovely rustic cake, made with fresh raspberries and buttermilk. Try this cake with just about any fresh fruit (peaches, blueberries, blackberries etc).
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Ingredients

  • 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

Instructions

  • 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.

Notes

Be sure to read the "Cook's Notes" in the original post, where I share some valuable tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 201kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 170mg | Potassium: 76mg | Sugar: 19g | Vitamin A: 235IU | Calcium: 38mg | Iron: 0.9mg