Snacking cakes are the best cakes because who doesn’t want to eat a cake with the word “snacking” in the title? This cake has the most plush of crumbs. It is tender and a tad tangy from the buttermilk and the raspberries dotted across its top are not only gorgeous post-bake, but the most perfect of fruity accompaniments to the vanilla-infused cake. The turbinado sugar adds sparkle and crunch and, of course, we love it for that.
Raspberry Buttermilk Snacking Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsps baking powder
- 3/4 tsp kosher salt
- 3/4 cup unsalted butter melted
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 yolk
- 2 tsps vanilla extract
- 2/3 cup buttermilk
- 1 1/2 cups raspberries plus more for serving, optional
- Turbinado sugar for sprinkling
- Freshly whipped cream for serving, optional
- Heat the oven to 350°F. Grease an 8 by 8-inch square pan with cooking spray or softened butter. Line the bottom with parchment paper.
- In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the melted butter and sugar for about 30 seconds. Whisk in the eggs and the yolk, one at a time, and then the vanilla and buttermilk.
- With a flexible spatula, gently fold the dry ingredients into the wet until you see only a streak or two of flour. Transfer the batter to the prepared pan, decoratively distribute the raspberries over the top and generously sprinkle with turbinado sugar.
- Bake for 40 to 45 minutes, rotating the cake at the halfway point. The cake is ready when a tester inserted in the center comes out with only a moist crumb or two.
- Let the warm cake rest for 10 minutes or so, run a paring knife around the edges and invert the cake right side up to a serving plate to cool completely. Serve slices with extra raspberries and a dollop of freshly whipped cream. The cake will keep on the counter tightly wrapped in plastic wrap for up to 3 days.