Description
This Raspberry Buckle Cake is a delightful treat bursting with fresh raspberries and topped with a buttery streusel. Easy to prepare and perfect for any occasion, it’s a must-try for anyone who loves homemade desserts.
Ingredients
Scale
- 4 1/2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon sea salt
- 4 tablespoons (57g) cold butter, cut into slices
- 2 cups (142g) raspberries
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 4 tablespoons (57g) butter, softened
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 1/2 cup (113g) whole milk, room temperature
Instructions
- Preheat your oven to 375ºF and line a 9-inch or 9×9 square cake pan with parchment paper.
- Prepare the streusel topping by mixing the granulated sugar, brown sugar, flour, cinnamon, ginger, and salt in a small bowl. Stir well and incorporate the butter to create a coarse crumb mixture, then set aside.
- In a medium bowl, combine flour, baking powder, and salt, whisking until well mixed.
- In another bowl, beat the softened butter with an electric mixer until creamy. Gradually add granulated sugar and beat until well combined. Mix in the egg, one at a time, scraping down the sides of the bowl as needed.
- Stir in vanilla extract and orange zest, followed by half of the milk. Mix to combine without beating, then add half of the flour mixture and stir until incorporated. Repeat with the remaining milk and flour mixture, gently mixing until just combined.
- Pour half of the batter into the prepared cake pan and top with half of the raspberries.
- Pour the rest of the batter over the fruit, followed by the remaining raspberries.
- Sprinkle the streusel mixture evenly over the top of the batter.
- Bake in the preheated oven for 35-45 minutes, or until a toothpick comes out clean when tested in the center.
- After baking, cool the cake in the pan on a wire rack for 10 minutes before serving.
Notes
Use fresh raspberries for the best flavor.
Store any leftovers in an airtight container at room temperature.
This cake can be enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg