Raspberry Buttermilk Cake
This raspberry buttermilk cake is the kind of simple bake that works for dessert, brunch, or an afternoon slice with coffee. The batter is quick to mix, and the berries bake into the surface instead of needing a separate filling or topping.
Buttermilk gives the cake a soft, lightly tangy crumb, while lemon zest and vanilla keep the flavor bright. A small shower of sugar over the raspberries helps the top bake up gently crisp and golden around the fruit.
Use a 9-inch round cake pan for a thin, even cake that bakes quickly. Fresh raspberries are classic here, but blueberries, blackberries, or sliced strawberries can be used when they are in season.
Serve the cake slightly warm or at room temperature, cut into wedges. It needs no frosting, though a spoonful of lightly whipped cream or plain yogurt is welcome if you want a more dressed-up plate.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F. Coat a 9-inch round cake pan with nonstick spray, line the bottom with parchment paper, and lightly spray the parchment.
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2
Whisk the flour, baking powder, baking soda, and salt in a small bowl until evenly combined.
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3
In a large bowl, beat the softened butter, 2/3 cup sugar, and lemon zest with an electric mixer on medium-high speed until pale and fluffy, about 2 minutes.
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4
Beat in the vanilla and egg until the mixture is smooth and well combined, scraping the bowl as needed.
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5
On low speed, add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with flour. Mix only until no dry streaks remain.
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6
Spoon the batter into the prepared pan and smooth it into an even layer with a spatula.
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7
Scatter the raspberries evenly over the top of the batter, then sprinkle with the remaining 1 1/2 tablespoons sugar.
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8
Bake for 20 to 25 minutes, until the top is golden and a wooden pick inserted near the center comes out clean.
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9
Cool the cake in the pan for 10 minutes, then turn it out onto a rack, remove the parchment, and let it cool until warm.
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10
Invert the cake onto a serving plate so the raspberry top faces up, then cut into wedges and serve.
Ingredients
- All-Purpose Flour:1 cup
- Baking Powder:1/2 teaspoon
- Baking Soda:1/2 teaspoon
- Kosher Salt:1/4 teaspoon
- Unsalted Butter, softened:4 tablespoons
- Granulated Sugar:2/3 cup
- Granulated Sugar, for sprinkling:1 1/2 tablespoons
- Lemon Zest, finely grated:1/2 teaspoon
- Vanilla Extract:1/2 teaspoon
- Large Egg:1
- Buttermilk, well shaken:1/2 cup
- Fresh Raspberries:1 cup
Tips & Notes
- If you do not have buttermilk, stir 1 1/2 teaspoons lemon juice into 1/2 cup milk and let it stand for 10 minutes before using.
- Frozen raspberries can be used straight from the freezer, but handle them gently so they do not streak the batter.
- For the cleanest slices, let the cake cool at least 20 minutes after it leaves the pan.
