Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
9
Yield:
1 8-inch cake
Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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 calories; protein 2.9g; carbohydrates 43.2g; fat 9g; cholesterol 42.5mg; sodium 148.8mg. Full Nutrition
Advertisement