Description
A delicious Raspberry Brown Sugar Cake that combines the sweetness of brown sugar with the tartness of fresh raspberries.
Ingredients
Scale
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120 ml) buttermilk (or milk with 1/2 tablespoon vinegar added)
- 1 cup (150 g) fresh raspberries
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the softened butter and brown sugar. Using an electric mixer, beat them together on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined.
- Gently fold in the fresh raspberries, being careful not to break them apart too much.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the cake is completely cool, dust the top with powdered sugar. Slice and serve on a white plate, garnished with a few extra raspberries if desired.
Notes
- For added flavor, mix in a teaspoon of lemon zest into the batter.
- This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Raspberry Brown Sugar Cake