Raspberry Buttermilk Cake Recipes

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RASPBERRY BUTTERMILK CAKE



Raspberry Buttermilk Cake image

Fresh or frozen berries work in this raspberry buttermilk cake. If you like an even balance of cake and fruit, then go frozen because they spread more. Fresh berries hold their shape and result in more cake.

Provided by Paige Adams

Categories     Cakes

Number Of Ingredients 11

Non-sticking cooking spray
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
1 large egg
1/2 teaspoon vanilla extract
1/2 cup well-shaken buttermilk
1 cup fresh or frozen raspberries

Steps:

  • Preheat the oven to 400 degrees F. Grease a 9-inch cake pan with non-stick cooking spray.
  • In a medium bowl, stir together the flour, baking powder, baking soda and salt.
  • In a large bowl, cream the butter and 2/3 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
  • On low speed, add the flour in 3 batches, alternating with the buttermilk. Mix until just combined.
  • Transfer the batter to the prepared cake pan smoothing into an even layer with a spatula. Place the raspberries on top and sprinkle with the remaining sugar.
  • Bake the cake for 25-30 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing and cooling on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 170 calories, Sugar 17.2 g, Sodium 142.7 mg, Fat 5.7 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 1.1 g, Protein 2.5 g, Cholesterol 32.1 mg

RASPBERRY BUTTERMILK CAKE



Raspberry Buttermilk Cake image

Provided by Melissa Roberts

Categories     Cake     Mixer     Brunch     Dessert     Bake     Quick & Easy     Raspberry     Summer     Buttermilk     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

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 sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)

Steps:

  • Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
  • Whisk together flour, baking powder, baking soda, and salt.
  • Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  • At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  • Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
  • Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

RASPBERRY BUTTERMILK CAKE



Raspberry Buttermilk Cake image

A quick and easy recipe from Gourmet Magazine (June 2009) for a tender buttermilk cake topped with a nice, sugary crunch. This recipe works with any berries (including frozen). Make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream.

Provided by blucoat

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup sugar, plus
1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup raspberries (about 5 ounces)

Steps:

  • Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
  • Whisk together flour, baking powder, baking soda, and salt.
  • Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  • At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  • Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
  • Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

RASPBERRY BUTTERMILK MUFFINS



Raspberry Buttermilk Muffins image

For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!

Provided by Taste of Home

Time 40m

Yield 12-15 muffins.

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons cold butter, cubed
1 egg, lightly beaten
1 cup buttermilk
1 cup fresh or frozen raspberries

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.

Nutrition Facts : Calories 178 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 348mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

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