Refreshing Raspberry Cake

 Cozycakes Cottage: Refreshing Raspberry Cake

Hiya!  No blogging for a bit as life at Cozycakes Cottage was interrupted, but I’m happy to be back this week.  And I can’t return without a welcome back cake for ya. 
This one’s simple and sweet–it’s somewhat dense and the raspberries give it a nice burst of flavor. I sift  powdered sugar over it and top it with a dollop of whipped cream.  You could easily use a different in-season berry for this cake and it’d be just as tasty.

Cozycakes Cottage: Refreshing Raspberry Cake

This recipe is from Gooseberry Patch’s Fresh from the Farmstand book and shared by Cathy Gearheart of Narrows, VA.  Thanks, Cathy! 

Enjoy! ♥
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Refreshing Raspberry Cake

Refreshing Raspberry Cake
 
Author:
Serves: 6
Ingredients
  • 1 cup flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup butter, softened
  • ⅔ cup plus 1.5 Tbsp. sugar, divided
  • ½ tsp. vanilla
  • 1 egg, beaten
  • ½ cup buttermilk
  • 1 cup raspberries
Instructions
  1. In a bowl, whisk together flour, baking powder, baking soda and salt. In a separate large bowl, with an electric mixer on medium-high speed, beat butter and ⅔ cup sugar until fluffy, about 2 minutes. Beat in vanilla; add egg and beat well. Reduce mixer to low speed. Beat flour mixture into butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until just combined. Spoon batter into a buttered and floured 9" round cake pan, smoothing top. Scatter raspberries evenly over top; sprinkle with remaining sugar. Bake on center rack of oven at 400 degrees for 20 to 30 minutes until golden and a toothpick inserted into center tests clean. Cool in pan on a wire rack for 10 minutes. Invert onto a cake plate and remove pan.

 

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13 thoughts on “Refreshing Raspberry Cake

  1. This looks a lot like a sponge cake my grandmother used to make, but with raspberries. Can’t wait to try it! Thanks for sharing.

    1. Hello! If you don’t have buttermilk on hand, you can simply mix 1 scant cup of milk with 1 tablespoon of lemon juice or white vinegar. Let stand 5-10 minutes and then stir and use. If you don’t want to use buttermilk at all, you can mix 3/4 cup plain yogurt with 1/4 cup milk. I hope this helps, Roseann! 🙂

  2. Does the recipe call for granulated sugar or powdered? It’s not clear, and the finished cake looks to have powdered sugar on top.

    1. It calls for granulated sugar. I follow basic recipe form and will note in the ingredients if it’s a sugar other than granulated. I mentioned in the post that I sifted powdered sugar just over the top. 🙂 Hopes this helps, Julia. Enjoy!

      1. Thanks! I’m not much of a baker so i didnt know there was an ingredient code of conduct. 🙂 I’ll have to remember that for future recipes when i get confused. Can’t wait to try this out!

        1. ☺️ This is a very simple recipe, but it’s so nice to serve to guest over tea or coffee. I re-read my previous reply to you and it sounded a little snooty–I apologize if the tone came off that way. I didn’t intend for it to! I love comments and chatting here. Thank you and let me know how it goes! ~Danielle

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