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    You are in: Home / Recipes / Raspberry Buttermilk Cake Recipe
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    Raspberry Buttermilk Cake

    Raspberry Buttermilk Cake. Photo by gailanng

    1/1 Photo of Raspberry Buttermilk Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    blucoat's Note:

    A quick and easy recipe from Gourmet Magazine (June 2009) for a tender buttermilk cake topped with a nice, sugary crunch. This recipe works with any berries (including frozen). Make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
    2. 2
      Whisk together flour, baking powder, baking soda, and salt.
    3. 3
      Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
    4. 4
      At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
    5. 5
      Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
    6. 6
      Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

    Ratings & Reviews:

    • on October 31, 2010

      55

      I made this for our Sunday morning breakfast using fresh raspberries. It was excellent and I will definitely make this again. Made for Think Pink Tag - October 2010.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2009

      55

      Easy, light and delicious. I generally top with creme frache for dessert. It's also a nice breakfast or brunch bread. Thanks for sharing this.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2012

      55

      How about some sweet rolls on Monday? Maybe cookies on Tuesday and I heard somebody speak about pie on Wednesdays. Thursday it's doughnuts, if you'd ask me, and Friday...let's see...maybe cake? Wonderful!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Raspberry Buttermilk Cake

    Serving Size: 1 (79 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 205.3
     
    Calories from Fat 60
    29%
    Total Fat 6.7 g
    10%
    Saturated Fat 3.9 g
    19%
    Cholesterol 39.1 mg
    13%
    Sodium 200.4 mg
    8%
    Total Carbohydrate 33.6 g
    11%
    Dietary Fiber 1.4 g
    5%
    Sugars 20.5 g
    82%
    Protein 3.1 g
    6%

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