Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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.

Ingredients

  • 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)

Preparation

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.

Reviews

Rate or Review

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?

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial