Raspberry Buttermilk (Coffee) Cake
Bake this easy summer cake for breakfast, brunch, snack, or dessert!
Servings: 8
Equipment
- 9-inch round cake pan
Ingredients
- 1 cup unbleached all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 4 ounces (8 tablespoons) unsalted butter, softened
- ⅔ cup plus 1 ½ tablespoons granulated sugar, divided
- ½ teaspoon pure vanilla extract
- 1 extra-large egg at room temperature
- ½ cup buttermilk at room temperature
- 1 cup fresh raspberries about 5-ounces
Instructions
- Preheat the oven to 400°F. Butter and flour a 9-inch round cake pan and line the bottom with a round of parchment paper; set aside.
- In a small bowl whisk together the flour, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and ⅔ cup of sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl; add the vanilla and egg and beat until combined.
- While the mixer is on low, mix in the flour mixture in 3 batches, alternating with the the buttermilk, beginning and ending with the flour, and mixing until combined.
- Spoon the batter (it will be thick) into the prepared pan, spreading evenly and smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the remaining 1 ½ tablespoons of sugar.
- Bake until cake is golden and a wooden toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Invert the cake, removing the parchment paper, and cool on the rack for another 10-15 minutes. Place any remaining raspberries atop each slice. Serve warm or at room temperature. Enjoy!
Nutrition
Calories: 185kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 193mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 414IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg
