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Raspberry-Buttermilk Snacking Cake

Servings: 12

This cake has the most plush, tender crumbs and is a tad tangy from the buttermilk. The raspberries dotted across its top are not only gorgeous post-bake but also the perfect fruity accompaniments to the vanilla-infused cake. The turbinado sugar adds sparkle and crunch—and we love it for that.


  • 1-1/2 cups all-purpose flour
  • 1-1/2 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 3/4 cup unsalted butter, melted
  • 1-1/4 cups granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 2/3 cup buttermilk
  • 1-1/2 cups raspberries
  • Turbinado sugar
  • Fresh whipped cream, for garnish (optional)


Preheat the oven to 350°F. Grease an 8×8-inch square pan with cooking spray or softened butter. Line the pan with parchment paper, allowing the paper to extend above the edges of the pan.

In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the melted butter and sugar for about 30 seconds. Whisk in the eggs and the egg yolk, one at a time, and then the vanilla and buttermilk.

Using a spatula, gently fold the dry ingredients into the wet until you see only a streak or two of flour. Transfer the batter to the prepared pan, evenly distribute the raspberries over the top, and generously sprinkle with turbinado sugar.

Bake until a toothpick inserted in the center comes out with only a few moist crumbs, 45 to 50 minutes, rotating the cake halfway through.

Let the cake cool in the pan on a wire rack for 10 minutes. Use the paper to lift the cake out of the pan. Let cool completely. Serve slices with a dollop of whipped cream, if using. The cake can be wrapped tightly in plastic wrap and stored at room temperature up to 1 day or in the refrigerator up to 3 days.


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Reviews (2 reviews)

  • IHFC | 06/26/2021

    Quick and easy with lots of flavor. This will be a regular way to use up buttermilk.

  • mspiggy4120 | 06/17/2021

    could you replace all-purpose flour in this recipe with almond flour?

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