An easy everyday cake that works for snacking or a sweet treat.
I like to call this an ‘everyday cake.’ See, it’s the kind of cake that you make entirely in one bowl (which means it takes you all of ten minutes to throw together) and it’s casual enough that it works any day of the week, whether you’re grabbing a slice as an afternoon snack or having a little treat after dinner. Simple and sweet, the moist yellow crumb here is studded with bright and juicy raspberries, but it’s versatile enough that it can work with any fruit you happen to have on hand.
This reminds me of a French yogurt cake in its simple straightforward nature, but the flavor is more buttery. One bowl cakes that start with butter aren’t all that common, but there’s an easy trick to make it work. Just mix together your butter, sugar, and eggs…
… and then sift your dry ingredients onto a piece of parchment paper. You can use the paper to funnel the dry ingredients into the butter mixture and you don’t have to dirty another bowl.
Buttermilk gives the batter just the slightest tang, which plays so nicely with the raspberries’ subtle tartness. You just pop the raspberries on top of the batter…
… and the cake rises up and around them, folding them into that buttery crumb.
It’s the type of cake that doesn’t need frosting or whipped cream or syrup, but a little dusting of sugar over the top adds the nicest delicate crunch. I love a cake you can eat any time of day on any type of day and this sweet little combination is an especially great one.
One-Bowl Raspberry Buttermilk Cake
Serves 8; 10 minutes prep, 30 minutes cook time
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh or frozen raspberries
- Preheat oven to 400°F and grease a 9-inch cake pan with nonstick spray. Set aside.
- In a large bowl, cream together the butter and 2/3 cup sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in egg and vanilla extract.
- Sift flour, baking powder, baking soda, and salt onto a piece of parchment paper. Roll into a funnel and add to butter mixture in 3 batches, alternating with buttermilk. Mix until just combined.
- Transfer batter to prepared pan, smoothing out with a rubber spatula if needed. Place raspberries evenly across the top and sprinkle with remaining sugar.
- Bake until a toothpick inserted into the center comes out clean, 25-30 minutes.
- Let cool in pan 10 minutes before removing to cool on a wire rack. Serve warm or room temperature. Enjoy!
Recipe adapted from Last Ingredient.