Description

This Raspberry Buckle Cake stands out with its delightful blend of tart raspberries and a crumbly streusel topping. Easy to make, this dessert is perfect for gatherings, showcasing fresh ingredients and simple preparation that ensures a moist and flavorful treat 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375ºF. Line a 9-inch cake pan with parchment paper.
To make the streusel topping: Combine granulated sugar, brown sugar, flour, cinnamon, ginger, and salt in a bowl. Stir to blend and add the butter.
Cut the butter into the mixture using two knives until a coarse crumb forms. Set aside.
For the cake batter: In a medium bowl, combine flour, baking powder, and salt. Mix well using a whisk.
In another bowl, cream the butter using an electric mixer. Gradually add the sugar and continue mixing until creamy. Add eggs one by one, mixing well after each addition.
Stir in the vanilla and orange zest.
Blend in half of the milk, mixing gently. Then add half of the flour mixture, stirring until just combined. Repeat with the remaining milk and flour mixture.
Pour half of the cake batter into the prepared pan and top with half of the raspberries.
Pour the remaining batter over the raspberries, add the rest of the raspberries on top, and finish with the streusel mixture evenly spread over the cake.
Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack for 10 minutes before serving.

Notes

This cake can be enjoyed warm or cooled.
Feel free to substitute raspberries with other berries if desired.
Store leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg