Description

This Raspberry Buckle Cake features a delightful blend of fresh raspberries and a buttery streusel topping, making it a fantastic homemade dessert. It’s simple to prepare, perfect for sharing, and sure to impress anyone with its flavor and texture.

Ingredients

Scale

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

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Instructions

Preheat the oven to 375ºF and line a 9-inch cake pan or a 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 sliced cold butter and cut it into the mixture until it resembles coarse crumbs. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt for the cake batter.
In a separate bowl, beat softened butter until creamy, add granulated sugar, and continue to beat until well combined. Add the egg, mixing well after each addition, and scrape down the sides as needed.
Stir in vanilla extract and orange zest, then add half of the milk and mix gently. Add half of the flour mixture and gently stir until just combined, repeating with remaining milk and flour mixture.
Pour half of the buckle batter into the prepared pan and top with half of the raspberries.
Pour the rest of the batter over the raspberries, then add the remaining fruit on top.
Sprinkle the streusel mixture evenly over the cake and transfer it to the oven.
Bake for 35-45 minutes, or until a toothpick comes out clean from the center.
Let the cake cool in the pan for 10 minutes before cutting into squares to serve.

Notes

Ensure your butter is cold for the streusel to maintain a nice crumb texture.
Fresh raspberries are ideal for the best flavor, but you can use frozen if needed—just do not thaw them before using.
Store leftover buckle cake in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 square
Calories: 210
Sugar: 12g
Sodium: 200mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg