Summer Lovin’ Raspberry Buttermilk Cake

Oh yeah, it's berry season—get 'em while you can!

Oh yeah, it’s berry season—get ’em while you can!

Rocky Mountain Correspondent Tania Coffey strikes again with this really good and really easy cake which you should make really soon. Why? Because we have berries! And we probably have cream hanging out in the fridge, dying to be whipped. And we have hungry kids. And because cake is good!

I happen to have one cooling on the counter right now and will figure out where to hide it so it’s there after dinner. If the hiding place is discovered, all is not lost. Apart from the fresh berries you’ve probably got plenty of everything else you need (including time—it’s pretty quick!) to make another.

Now go and enjoy every bite of summer while it’s here!

Raspberry Buttermilk Cake

Adapted by Tania Coffey from Gourmet, June 2009

This cake is so much fancier than a crisp or a crumble or cookies.  Super easy but looks like you REALLY care a lot.

raspberry-cake-rawraspberry -cake


  • 1 cup all-purpose flour—I have been substituting 1/4-1/3 cup course cornmeal for a little more texture lately.  As long as you have 1 cup total flour the cake has proven to be very flexible.
  • 1/2 teaspoon  baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick  unsalted butter, softened
  • 2/3 cup sugar plus 1 1/2 T raw sugar for top of cake
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon finely grated lemon zest
  • 1 large egg room temp.
  • 1/2 cup well-shaken buttermilk.  Just add a squeeze of lemon to your milk and stir it up to make buttermilk.
  • 1 cup fresh raspberries (I have substituted blueberries before with success, but don’t try strawberries because that was a disaster unless you like pink pudding cake)


Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Put the half stick of butter on top of oven to soften while oven warms. Get the egg out of the fridge.

Grate lemon zest then make buttermilk with a slice of lemon if you need to.  It needs to sit for a bit.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup  sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Place raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons raw sugar.  For some reason the raspberries drown a little less if you place them so the hole is up.  They sink like stones the other way.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Watch it at 20 min, it cooks quickly. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.

Invert onto a plate.  This is Gourmet’s idea.  I have never tried to invert the thing. This cake is actually better the next day for breakfast, but it rarely survives that long.

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2 thoughts on “Summer Lovin’ Raspberry Buttermilk Cake

  1. Mary Mittelbach

    I am Elizabeth Steven’s sister and am trying to become half the cook she is by following and trying some of the easier recipes appearing on your fabulous and entertaining blog, Edie.
    I woke up this morning realizing I used a whole stick of unsalted butter instead of half in the cake recipe above. Can I salvage it? I have a dinner tonight, temperatures are rising in L.A. and don’t really have time for a”do over”. My daughter thinks the flavor is great, but that it is just super moist. Would putting it in the fridge help?
    Or do I run to the market and buy something? (I really wanted to bring something homemade-darn!)
    Thank you for relieving the stress I often feel just staring at a recipe. I know I can laugh while following one of yours!

    1. Edie Morgan Post author

      Ok mary, I’m here. Deep breaths. So, i will forward your question to the amazing Tania who has made this way more than i have. In the meantime my suggestion is this: don’t panic. Too much butter is rarely if ever a bad thing, especially in dessert. I woild put it in the fridge for sure and take it out 15 minutes before serving, just so it softens back up. More berries on the side will help too. Then don’t say a word and make sure by then everyone has had enough wine. All will be ok. Report back! And you may hear from Tania as well. Good luck and thanks for reading!!!


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