- prep: 15 min
- cook: 1 hr
- total: 1 hr 15 min
Summary
Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of raspberries, but you could easily substitute any sweet, juicy berries you pick up at the farmers market.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries (about 5 ounces)
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 182 % Daily Value *
- Total Fat: 6 g 8.78%
- Saturated Fat: 3 g 15.3%
- Trans Fat: 0 g %
- Cholesterol: 18 mg 5.94%
- Sodium: 382 mg 15.92%
- Calcium: 43 mg 4.32%
- Potassium: 95 mg 2.71%
- Magnesium: 0 mg 0%
- Iron: 2 mg 8.73%
- Zinc: 0 mg 0%
- Total Carbohydrate: 28 g %
- Dietary Fiber: 2 g 8.61%
- Sugar: 4 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 3.7%
- Vitamin C 9.41%
- Vitamin D 0.05%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq