Description

This Raspberry Buckle Cake is a delightful treat bursting with flavor. Made with fresh raspberries, it’s easy to prepare and perfect for gatherings or a cozy 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

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Instructions

Preheat your oven to 375ºF. Line a 9-inch round or square baking pan with parchment paper.
Prepare the streusel topping by combining granulated sugar, brown sugar, flour, cinnamon, ginger, and salt in a bowl. Mix well and cut in the butter until crumbly.
In a separate bowl, whisk together flour, baking powder, and salt for the batter.
Cream the softened butter with an electric mixer, then add granulated sugar and beat until combined. Add eggs one at a time, mixing well after each addition.
Mix in the vanilla and orange zest.
Add half of the milk and stir gently, then half of the flour mixture until just combined. Repeat with the remaining milk and flour mixture.
Pour half of the batter into the prepared pan, layer with half of the raspberries, then top with the remaining batter and raspberries.
Sprinkle the streusel topping evenly over the cake.
Bake in the preheated oven for 35–45 minutes or until a toothpick comes out clean from the center.
Let cool on a wire rack for 10 minutes before cutting into squares and serving.

Notes

For best results, use fresh raspberries; frozen ones may add extra moisture.
Store any leftovers in an airtight container at room temperature for up to 2 days.
This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.

Nutrition

Serving Size: 1 square
Calories: 250
Sugar: 18g
Sodium: 180mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg