Raspberry Buttermilk Cake
Directions
- 1Preheat oven to 350F.
- 2Grease an 8x8 inch square pan and line with parchment paper, allowing paper to extend over the edges.
- 3In a small bowl, whisk together the flour, baking powder, and salt.
- 4In a large bowl, whisk together the melted butter and sugar. Once well-incorporated, whisk in the eggs one at a time, followed by the egg yolk, vanilla extract, and buttermilk.
- 5Gently fold the dry ingredients into the liquid mixture using a spatula until just combined.
- 6Transfer the batter to the prepared pan and scatter raspberries evenly over the top.
- 7Sprinkle the cake generously with turbinado sugar.
- 8Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
- 9Let the cake cool in the pan on a wire rack for 10 minutes, then lift out using the parchment paper and let cool completely.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 tsp salt
- 1 1/2 tsp baking powder
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2/3 cup buttermilk
- 1 1/2 cups fresh raspberries
- turbinado sugar (optional)
- chantilly (optional)
Equipment
8-inch square cake panparchment paperelectric mixersmall bowllarge bowlspatulatoothpickwire rackcolander
Tips
- Use room temperature eggs.
- Shake the buttermilk well before measuring.
- Gently wash and thoroughly dry raspberries before use to prevent bruising.
- Can substitute other berries like strawberries, blackberries, or blueberries.
- If using blueberries, add lemon zest to the batter.
- Store at room temperature for one day or in the refrigerator for up to 3 days, covered in plastic wrap.
- Turbinado sugar alternative: crushed sugar cubes or crystal sugar.
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