Thursday, June 24, 2010

Fresh Raspberry Cake

1 c flour
3/4 c sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1/3 c buttermilk
1/3 c butter, melted and cooled
1/2 tsp vanilla
1 1/4 c fresh raspberries (or enough to fully cover top of cake)

Crumb Topping:
1/2 c brown sugar
1 T butter
2 T flour

Combine dry ingredients. Beat egg, buttermilk, butter and vanilla. Add dry ingredients to wet. Mix well. Spread in a greased 9X9 baking pan. Place raspberries evenly over top. Sprinkle on crumb topping. Bake at 375 for 35-40 minutes.

This cake is delicious slightly warm, at room temp or cold, with fresh whipped cream or ice cream (Honkin Goose is a great brand - also available at Lepps) and garnished with fresh berries. I've also had it with a mixture of blackberries and raspberries and I'm betting berries mixed with rhubarb would be fabulous. Eat it and swoon.


  1. OMG! Just pulled this cake out of the oven and tasted it! This is a winner Vicki! Thank you! I had a few extra blueberries that I added to the raspberries. Yummylicous!!!!!

    Love the recipes for baking at the Sugar Spice Life blog too. Now I have some more recipes for my rhubarb collection. My garden is producing a bumper crop this year. My Mother used to stew it. I have only made strawberry/rhubarb pie with it and your banana/rhubarb muffins. Have you tried her Shredded Rhubarb Cake? I have loved to bake since my very early years.... thanks for the inspiration!

  2. This is wonderful Sue! Sugar Spice Life is the blog of an old friend's grown niece. she is a lovely young woman and a divine baker. I haven't tried the Shredded Rhubarb Cake yet, but since I posted the Rasberry Cake recipe I tried it with a mixture of raspberries & rhubarb and yum!