Description
This Raspberry Buckle Cake is a delightful treat featuring fresh raspberries and a buttery streusel topping, perfect for any occasion and easy to make for dessert.
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 the oven to 375ºF and line a 9-inch cake pan or a 9×9 square pan with parchment paper.
- Prepare the streusel topping by combining granulated sugar, brown sugar, flour, cinnamon, ginger, and salt in a bowl. Mix in the butter until a coarse crumb texture forms.
- In a separate bowl, combine the flour, baking powder, and salt for the cake batter using a whisk.
- Cream the softened butter in another mixing bowl with an electric mixer, then incorporate granulated sugar until smooth. Beat in the egg, one at a time, scraping the bowl as necessary.
- Mix in the vanilla extract and orange zest.
- Gradually mix in half of the milk, then half of the flour mixture, stirring gently until combined. Repeat until all ingredients are incorporated.
- Pour half of the prepared batter into the pan and sprinkle with half of the raspberries. Layer with the remaining batter and top with the rest of the raspberries.
- Finish with an even layer of the streusel topping.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool on a rack for 10 minutes before slicing and serving.
Notes
For even distribution of raspberries, gently fold them into the batter instead of layering them.
Ensure all ingredients, especially the butter, are at room temperature to achieve a smooth batter.
Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg