• prep: 15 min
  • cook: 1 hr
  • total: 1 hr 15 min
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  • servings:
  • 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

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