Raspberry Buttermilk Cake Recipe

This raspberry buttermilk cake recipe makes a wonderful buttery cake that is perfect for tea time.

If you do not want to use raspberries, you can easily replace them with blueberries...maybe even peaches or cherries?

This tea cake can be made in a regular cake pan or a pan for bundt cakes...whichever you prefer. It can be served warm or made ahead of your tea party. If you need some gluten free cake options Click Here.

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Raspberry Buttermilk Cake Recipe: Ingredients

1 cup of all-purpose flour

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 cup of unsalted butter - softened - 1/2 a stick

2/3 cup of sugar

1 teaspoon of vanilla extract

1 large egg - beaten

1/2 cup of buttermilk

1 cup of fresh raspberries or fresh blueberries, sliced peaches or pitted cherries

Raspberry Buttermilk Tea Cake: Method

Sift the flour, baking powder and baking soda together. Repeat once for a total of two times. Leave in a large bowl for later use.

In a stand mixer - you can also use a food processor or handheld mixer - beat the butter with the sugar until the mixture is light in color and texture - it will look very fluffy. Add the vanilla extract, the egg and combine until well blended.

Step 1: Add 1/3 of the butter/sugar mixture to the flour mixture. Blend well on low speed. Step 2: Add a 1/3 of the buttermilk and mix until all the ingredients are well incorporated. Repeat steps 1 and 2 two more times.

With a spatula, scoop the batter into a greased 9" springform - a cake pan or bundt cake pan. Scatter the fruit on top. Another way would be to pour 2/3 of the batter, then the fruit and then the remaining batter. Sprinkle the top with 2 TBs. of sugar and 1/4 tsp. of ground cinnamon if you'd like.

Bake at 400 degrees F. for 25 to 30 minutes or until a knife - or toothpick - inserted in the center comes out clean. Wait 15 minutes before unmolding your cake onto a cooling rack. Then place your serving plate on top of your cake and with a swift motion invert it onto the plate so that your cooling rack does not leave marks on top of your tea cake.

Makes 6 to 8 servings