Seasons and Suppers · by Jennifer Maloney★ 5.0 (17)
Raspberry Buttermilk Cake
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 7%
CARBS 31G61% OF CAL
2G FIBER19G SUGAR9G OTHER
FAT 7G32% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender cake studded with fresh or frozen raspberries and flavored with buttermilk. Light and fruity, it's a simple dessert that works any time of year.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup all purpose flour (spooned and levelled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt (reduce slightly if using salted butter)
- 1/4 cup butter (salted or unsalted, at room temperature)
- 2/3 cup white granulated sugar
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 1 large egg
- 1/2 cup buttermilk (well shaken *or see Note 1 below for DIY buttermilk)
- 1 cup raspberries (fresh or frozen)
- 1 Tablespoon white granulated sugar
- 1/4 cup flaked almonds (optional)
- Icing/Confectioner's sugar ( for dusting)
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 7%
CARBS 31G61% OF CAL
2G FIBER19G SUGAR9G OTHER
FAT 7G32% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 221mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 30mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 221MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.