Description

This Raspberry Buckle Cake combines the delightful sweetness of fresh raspberries with a buttery, tender crumb. It’s quick to prepare, making it the perfect dessert for any occasion! Bake up a delicious treat that everyone will love.

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

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Instructions

Preheat the oven to 375ºF and line a 9-inch cake pan or a square 9×9 pan with parchment paper. Set aside.
Prepare the streusel topping by combining granulated sugar, brown sugar, all-purpose flour, ground cinnamon, ground ginger, and sea salt in a small bowl. Add the cold butter and cut it into the mixture until crumbly.
In a medium bowl, mix the remaining all-purpose flour, baking powder, and sea salt together using a wire whisk.
In a separate bowl, beat the softened butter until creamy using an electric mixer, then blend in granulated sugar until well-combined. Add in the large egg and mix, scraping down the bowl as needed.
Stir in vanilla extract and orange zest. Gradually add half of the room temperature milk and half the flour mixture, stirring without beating. Repeat with the remaining milk and flour mixture, mixing gently until just combined.
Pour half of the batter into the prepared pan. Layer half of the raspberries on top.
Spread the remaining batter over the raspberries and top with the rest of the fruit.
Sprinkle the streusel mixture evenly over the batter.
Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake on a wire rack for 10 minutes before slicing into squares.

Notes

Ensure ingredients are at room temperature for better mixing.
You can substitute other berries for raspberries if preferred.
Store leftovers in an airtight container at room temperature for 1-2 days.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 15g
Sodium: 170mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg