Description

This Raspberry Buckle Cake is filled with juicy raspberries and topped with a crumbly streusel. Its easy preparation and delightful flavors make it a perfect dessert for any occasion.

Ingredients

Scale

4 1/2 tablespoons granulated sugar
1 tablespoon brown sugar
1/2 cup (60g) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon sea salt
4 tablespoons (57g) cold butter, cut into slices
2 cups (142g) raspberries
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup granulated sugar
1/4 cup brown sugar
4 tablespoons (57g) butter, softened
1 large egg, at room temperature
2 teaspoons vanilla extract
1 teaspoon orange zest
1/2 cup (113g) whole milk, room temperature

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Instructions

Preheat the oven to 375ºF and line a 9-inch cake or 9×9 square pan with parchment paper.
Prepare the streusel topping by mixing granulated sugar, brown sugar, flour, cinnamon, ginger, and salt in a bowl. Add cold butter and cut in until crumbly.
In another bowl, combine flour, baking powder, and salt for the batter and mix well.
Cream softened butter in a separate bowl, then add sugar and beat until combined. Add the egg, mixing well after each addition. Stir in vanilla and orange zest.
Gradually mix in half of the milk, followed by half of the flour mixture. Repeat with remaining milk and flour, mixing gently.
Pour half of the batter into the prepared pan and layer with half of the raspberries. Add remaining batter and top with the remaining raspberries.
Sprinkle the streusel mixture over the top of the cake.
Bake in the preheated oven for 35-45 minutes or until a toothpick inserted comes out clean.
Let the cake cool for 10 minutes on a wire rack before slicing into squares.

Notes

Ensure all ingredients are at room temperature for best results.
For an extra touch, serve with whipped cream or ice cream on the side.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 piece
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg