Raspberry – Buttermilk Crunch Cake

IMG_3540As we were picking raspberries from our backyard bushes during the rainstorm last weekend, my husband exclaimed, “these berries are so large, they must think they live in the Pacific Northwest!”

Indeed!!  It’s been a wet June here in Happy Valley, and the small tomato plants show it.  But the berries…wow! We have never grown such large berries.  I knew, since it was “cold” and wet that day, I had to bake with these berries.  I pulled out my old, reliable recipe from a flyer I picked up in Victoria, BC, Canada a few years ago when we spent a summer sabbatical there.  Raspberry – Buttermilk Crunch Cake emerged from the oven not long after that.

This cake is so easy to make, you will have all the ingredients (trust me!) on hand, and it will be completely eaten as soon as the old Star Wars film you are watching (episode IV–preping for the new one coming out in December–what else can you do on a cold, rainy Saturday afternoon in June!), is over.


Raspberry Buttermilk Crunch Cake

(adapted from eatmagazine.ca)

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cardamom (optional–but I did use it because it was in my kitchen)

1/2 cup butter, at room temp

2/3 cup packed brown sugar

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 egg

1/2 cup buttermilk (yes, you can make it using 1 teaspoon white vinegar in a 1/2 cup and filling up the rest of the cup with milk, then stir the thickened “buttermilk”)

1 heaping cup fresh, washed raspberries

1 Tablespoon sugar

Preheat the oven to 400 degrees.

In a bowl, whisk the flour, baking powder, baking soda, salt, and cardamom together with a fork. Set aside.

Using an electric mixer, beat the butter until smooth, add the brown sugar and beat until well mixed. Add in the extracts, then the egg.  Beat well.  Working in batches, alternately mix in the flour mixture and the buttermilk. Finish with the flour.

Scrape the batter into a greased 9-inch round cake pan.  Scatter then press the raspberries on top. Sprinkle the 1 Tablespoon of sugar over the top of the cake.  Bake in the oven for 20 minutes, then turn the oven down to 375 degrees and continue baking about 10 more minutes, until a toothpick inserted in the center comes out clean.  Cool before serving.  Dish it up and top it with a dollop of plain Greek yogurt.




Leave a comment

Your email address will not be published. Required fields are marked *