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Summer Raspberry Cake

Summer Raspberry Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Author: www.miasdailydish.com
Simple white cake with fresh raspberry and brown sugar topping. The perfect way to end a light summer meal.
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Ingredients

For the 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 melted butter cooled
  • 1/2 tsp vanilla

For the topping

  • 1 1/2 C fresh raspberries
  • 1/2 C brown sugar
  • 2 Tbsp flour
  • 1 Tbsp softened butter

Instructions

  1. Heat your oven to 375°
  2. Grease an 8" square baking pan

For the cake

  1. Mix all dry ingredients into a medium sized bowl
  2. Mix all wet ingredients into a small bowl
  3. Pour wet ingredients into dry ingredients and stir well to make a smooth batter
  4. Pour your batter into your prepared pan and spread evenly. The batter will only be about 1/2" in the bottom of the pan.

For the topping

  1. Mix brown sugar, flour and softened butter with a fork or pastry cutter until butter is mixed in well but the mixture is still crumbly
  2. Gently distribute the raspberries over the top of the batter, spacing them out evenly
  3. sprinkle brown sugar topping evenly over the berries
  4. Bake for 35-40 minutes until nicely browned.

Recipe Notes

* I never have buttermilk so I always use just milk or cream with about 1/2 tsp plain vinegar mixed in