Raspberry Cake/Berry Cake

Name: Raspberry Cake/Berry Cake
Total time: 1800 s
Yield: 8-serving
Cuisine: Indian
Ingredients: 1 Cup Flour; 1/2 Teaspoon Baking Soda; 1/2 Teaspoon Baking Powder; 1/4 Teaspoon Salt; 1/2 Cup Unsalted Butter; 2/3 Cup Sugar; 1 Teaspoon Vanilla Extract; 1 Egg; 1/2 Cup Buttermilk; 1.5 Cups Raspberries Fresh

Diluckshnie Jayawardena @cook_7799266

Canada

July is the perfect month for berry picking in Canada. There are lots of local U-Picks that will allow you to come and pick berries at leisure and pay by the pound. I pick berries each year..... not because I like berries... I like the whole aspect of going with a group of friends and then picking to my heart's content while being devoured by bugs. Small price to pay for what's to come. By the time I get home I always realize I had picked too many for a household of two people! Then starts the search for berry recipes. This recipe is a simple raspberry cake that is moist, fluffy and buttery. It's perfect for afternoon tea or a little treat. The height of the cake is not too high but the taste is amazing. If you try it let me know what you think.BTW this recipe is versatile enough for any berry cake. Whether it's blueberries, strawberries, raspberries, etc. The same recipe can be made with frozen berries too. The baking time will be longer with frozen berries.

Diluckshnie Jayawardena @cook_7799266

Saved

Ingredients

30 mins

8-serving

1 CupFlour
1/2 TeaspoonBaking Soda
1/2 TeaspoonBaking Powder
1/4 TeaspoonSalt
1/2 CupUnsalted Butter
2/3 CupSugar
1 TeaspoonVanilla Extract
1Egg
1/2 CupButtermilk
1.5 CupsRaspberries Fresh

Saved

Steps

30 mins

1

Butter a 9-inch round cake pan and dust with flour (to avoid the cake sticking to the pan).
2

Preheat oven to 400 Fahrenheit.
3

Whisk all the ingredients under the "flour mixture" in a large bowl and keep it aside. Make sure that all the ingredients are well incorporated.
4

Take another bowl and beat the sugar and butter with a cake mixer till creamy. Add the vanilla to the mixture and beat again. Add the egg and beat again.
5

Put the mixer on low speed and add the flour mixture and buttermilk alternatively, starting and ending with buttermilk. The low speed is to avoid the flour mixture forming a cloud of flour dust and covering you and the table around you.
6

The consistency of the cake batter will be creamy and thick. Now scrape out the batter into the pan and then top it with your favorite berries.
7

Bake for about 20-25 mins till golden brown and till an inserted toothpick comes out clean. Do not overbake as the cake will burn and be dry.
8

Let the cake cool for about 15 mins in the pan to avoid it from sticking to the pan when removed. Once cooled invert the cake to your favorite cake stand/display. The pics are from using a 9 inch spring foam pan (hence the cake was not inverted).
9

Enjoy with your family and friends!