Delicious raspberry cake that can be made with fresh or frozen berries. Freezes well.



Original recipe yields 9 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.

  • Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.

  • Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.

  • Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.

  • Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts

260.4 calories; protein 2.9g 6% DV; carbohydrates 43.2g 14% DV; fat 9g 14% DV; cholesterol 42.5mg 14% DV; sodium 148.8mg 6% DV. Full Nutrition