Description

This Raspberry Buckle Cake features a delightful mix of fresh raspberries, a buttery streusel topping, and a soft cake batter. Perfect for gatherings or as a sweet treat at home, it combines effortless preparation with irresistible flavor, making it a must-try for anyone who enjoys 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

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Instructions

Preheat the oven to 375ºF and prepare a 9-inch cake or a 9×9 square pan with parchment paper.
To create the streusel topping, combine granulated sugar, brown sugar, flour, cinnamon, ginger, and salt in a bowl. Mix and add the cold butter, cutting it in with knives until crumbly. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt for the cake batter.
In another mixing bowl, beat the softened butter until creamy, then add granulated and brown sugars, blending until well combined. Add the egg, mixing one at a time and scraping the bowl as needed.
Incorporate vanilla and orange zest into the batter. Gradually mix in half of the milk, stirring gently, followed by half of the flour mixture until just combined. Repeat with the remaining milk and flour mixture, gently mixing until incorporated.
Pour half of the batter into the prepared pan and layer with half of the raspberries. Add the remaining batter on top, followed by the rest of the raspberries. Finish with the streusel topping, spreading evenly over the batter.
Bake in the preheated oven for 35-45 minutes, checking doneness with a toothpick.
Once baked, transfer to a wire cooling rack and allow to cool for 10 minutes before serving.

Notes

For a fruitier cake, consider adding more raspberries or mixing in other berries.
Store any leftovers covered at room temperature for up to 3 days.
This cake can also be served with whipped cream or ice cream for an extra treat.

Nutrition

Serving Size: 1 slice
Calories: 215
Sugar: 14g
Sodium: 130mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg