Raspberry Buttermilk Cake


  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 stick butter, softened
  • 2/3 cup plus 1 1/2 Tbsp sugar, divided
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1/2 cup well shaken buttermilk
  • 1 cup raspberries



    Preheat oven to 400°F degrees. Place Tender Heart Mold on Medium Perforated Baking Sheet and set aside. (You can also use Medium or Large Round Mold.)

    In Stainless Mixing Bowl, whisk together flour, baking powder, baking soda and salt. In the bowl of an electric mixer, beat butter and 2/3 cup sugar at medium high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

    At low speed, mix in flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into your Tender Heart Mold and sprinkle with 1 tablespoon of the remaining sugar.

    Bake for 8 minutes until the cake starts to rise and form a crust. Then quickly remove from the over, scatter raspberries over the top of the cake and sprinkle berries with your remaining 1/2 tablespoon of sugar. Return to the oven and bake for the remaining 12-17 minutes, or until the cake is golden and toothpick inserted in the center comes out clean. Cool for 10 minutes, then turn out onto a rack and cool completely.

    Serve alone or with lightly sweetened whipped cream and fresh raspberries

    bonTIP: This is also lovely with blackberries!


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