Thursday, September 12, 2013

Raspberry Buckle Cake

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So with our multitude of berries, I went in search of berry desserts. Did I SCORE with this recipe found here, so sweet and yummy and just...perfect. What made it even better was knowing that the berries were hand picked organic! You have got to try this one out, it may have been one of the best desserts I have ever had. Warning: do not forget to buy some vanilla ice cream to go on the side!
6 tbsps. butter (unsalted), room temperature
1/2 cup granulated sugar
1 egg
1 tsp. vanilla extract
1/2 cup milk
1 tbsp. lemon juice
1 pint fresh raspberries
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt

1/4 cup cold butter (unsalted)
1/4 cup packed brown sugar
1/3 cup all-purpose flour
1/4 tsp. cinnamon 

Grease an 8 inch square baking pan.
In a medium bowl combine the flour, baking powder, and the salt.
Beat the butter with an electric mixer on medium-high speed in a large bowl until light and fluffy.
Gradually add the sugar and continue to beat.
Add the egg, and vanilla and continue to beat until well blended.
Stir in the milk with a spoon or a spatula.
Stir the flour mixture into the butter mixture with the spoon. The batter will be very thick.
Toss the raspberries and the lemon juice in a small bowl to coat, and then stir gently into the batter, just to combine, being careful not to crush all the raspberries.
Transfer the batter to the pan and smooth the top with the spoon/spatula.

Whisk together the flour, brown sugar, and the cinnamon in a small bowl.
Cut in the butter with knives or a pastry blender until the largest pieces of butter are the size of small peas.
Sprinkle the topping over the cake batter.
Bake at 375° F for 30 - 35 minutes, until a wooden pick inserted into the center comes out clean.

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1 comment:

  1. This looks delicious! My family loves raspberries. I think I would need a larger cake, though. Or, I would have to make two! =0)


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