2½ cups raspberries (fresh preferred)
2 cups plus tbsp all-purpose flour (preferably King Arthur’s All-Purpose Flour), sifted
1 cup granulated sugar
1 tbsp lemon zest
½ cup (1 stick) unsalted butter, softened (preferably Land ‘O’ Lakes)
1 large egg, at room temperature (preferably brown organic eggs)
2 tsp baking powder
¾ tsp Kosher salt
¼ cup buttermilk
½ cup heavy cream
½ tbsp vanilla extract (preferably Watkin’s Pure Baking Vanilla)
Turbinado sugar for sprinkling
Confectioner’s sugar (optional)
- Preheat the oven to 350 degrees F. Grease one 9-inch cake pan or spring form pan (we used a spring form pan for this recipe). You can use parchment paper if you like; just be sure to grease the pan before you place the parchment paper in the pan and then spray it again.
- For the Wild Raspberry Buckle: In a small bowl, mix the raspberries with 1 tablespoon of the flour. Stir gently to coat with flour. In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and lemon zest. Let it sit for a few minutes to allow the lemon flavor to infuse the sugar. Add the butter and beat on medium speed until well combined and pale yellow, about 3 minutes. Add the egg and beat until just combined.
- In a medium bowl, whisk together the remaining 2 cups flour, the baking powder, and the salt. In a spouted measuring cup, mix together the buttermilk, cream, and vanilla. Add the flour mixture to the butter mixture in three additions, always starting and ending with the flour; beat well on medium speed after each addition of the milk mixture and flour.
- Spoon the cake batter into the prepared pan but leave it rough and mounded and not smoothed out. Distribute the raspberries evenly, pressing them halfway down into the batter (which will be sticky). Sprinkle the turbinado sugar evenly across the top (use a good amount, or as much as you desire).
- Bake for 45 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly, and then serve directly from the pan. Sprinkle with confectioner’s sugar for an extra sweetness and look. Everyone loves a pretty cake. LOL!
Note: If you forget to take the egg out prior to starting, simple place the egg in a bowl of hot water and let sit for about 5 minutes. You can use this technique for other dairy products such as milk and sour cream as well. You can also use other fruits or fruit combos for this recipe such as strawberries, blueberries, blackberries, etc. The skies the limit with this recipe.
Follow Maggie’s Cupcake Café on our social media pages:
FB – https://www.facebook.com/maggiescupcakecafe
IG – https://www.instagram.com/maggiescupcakecafe/
~This recipe is a variation of a recipe found in the Red Truck Bakery Cookbook.