Description
A tender raspberry buckle cake layered with juicy berries and flavored with vanilla and orange zest, then finished with a buttery cinnamon-ginger streusel. It’s a comforting fruit-filled cake that’s especially delicious during berry season.
Ingredients
4 1/2 tablespoons granulated sugar
1 tablespoon brown sugar
1/2 cup (60g) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon sea salt
4 tablespoons (57g) cold butter, cut into slices
2 cups (142g) raspberries
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup granulated sugar
1/4 cup brown sugar
4 tablespoons (57g) butter, softened
1 large egg, at room temperature
2 teaspoons vanilla extract
1 teaspoon orange zest
1/2 cup (113g) whole milk, room temperature
Instructions
- Preheat the oven to 375ºF. Line a 9-inch cake pan or 9×9-inch square pan with parchment paper and set aside.
- Make the streusel by combining 4 1/2 tablespoons granulated sugar, 1 tablespoon brown sugar, 1/2 cup flour, cinnamon, ginger, and 1/8 teaspoon salt in a small bowl.
- Add the cold butter and cut it into the dry ingredients using two knives or a pastry cutter until the mixture has a coarse, crumbly texture. Set aside.
- For the cake batter, whisk 2 cups flour, baking powder, and 1/2 teaspoon salt together in a medium bowl.
- In a separate mixing bowl, beat the softened butter with an electric mixer until creamy. Add 1/2 cup granulated sugar and 1/4 cup brown sugar and beat until creamed.
- Add the egg and beat until incorporated, scraping down the sides of the bowl as needed. Stir in the vanilla extract and orange zest.
- Add half of the milk and gently stir to combine. Add half of the flour mixture and stir until incorporated. Repeat with the remaining milk and flour mixture, mixing gently just until combined.
- Spread half of the cake batter evenly in the prepared pan and scatter half of the raspberries over it.
- Spread the remaining batter over the raspberries, then distribute the remaining raspberries over the top.
- Sprinkle the prepared streusel evenly over the batter and raspberries.
- Bake for 35 to 45 minutes, or until the center is set and a toothpick inserted near the center indicates the cake is done.
- Transfer the pan to a wire cooling rack and let the cake cool for 10 minutes before cutting and serving.
Notes
Fresh raspberries are ideal, but frozen raspberries can be added directly from frozen without thawing; they may release additional moisture and color.
Blueberries, blackberries, or mixed berries can be substituted for the raspberries.
Add extra orange zest or substitute lemon zest for a brighter citrus flavor.
A small amount of nutmeg can be added to the streusel for additional warmth.
Chopped pecans or walnuts can be mixed into the streusel for extra crunch.
The streusel can be prepared ahead and refrigerated until ready to assemble the cake.
Store the cooled cake covered at room temperature for 1 to 2 days or refrigerated for about 4 to 5 days.
Individual cooled portions can be frozen in freezer-safe wrapping or containers, thawed, and gently warmed before serving.
Serve on its own or with whipped cream, vanilla ice cream, coffee, or tea.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 26 g
- Sodium: 260 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
