A layer of sweet raspberry jam ribbons through this tender buttermilk cake. Don’t be surprised if the scent draws a crowd before it’s even out of the oven.
The topping really makes this cake extra special, it’s not a thick crumble, but just enough butter and sugar mixed with a little flour to give the top a sweet crunch. I’ll take a great breakfast cake over dessert any day, and this raspberry cake is a perfect illustration of why that is. Breakfast cakes are indulgent without feeling decadent, and I can enjoy my treats so much more when I don’t have to deal with the guilt.
The recipe can be adapted into mini bundt cakes, which make pretty hostess or teacher gifts throughout the season. You’ll find the “how to” on that in the Notes section of the recipe.
1½ cups (188 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
2 large eggs (100 grams)
½ cup(113 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
½ cup (120 grams) whole buttermilk
1 teaspoon (4 grams) vanilla extract
½ cup (85 grams) fresh raspberries
¾ cup (240 grams) seedless raspberry preserves
⅓ cup frozen raspberries not defrosted
3 tablespoons packed brown sugar
½ teaspoon ground cardamom
1/3 cup chopped pecans
Preheat the oven to 350 degrees. Generously grease a 9-inch round cake pan with butter and lightly dust with flour.
In a medium bowl, whisk together the flour, baking powder, and salt to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar for 3 to 4 minutes until light and pale in color.
Add the eggs, one at a time and mix until blended, stopping to scrape down the sides as needed. Beat in vanilla.
Add about one-third of the flour mixture to the butter mixture followed by one-third of the buttermilk. Continue until all the ingredients are mixed together, scraping the sides as needed.
In a small bowl, lightly mash raspberries. Stir in raspberry preserves.
Spread three-fourths of batter into the prepared pan. Gently spread raspberry mixture onto batter. Top with remaining batter, spreading to the edges of the pan.
Mix together the Streusel Topping ingredients and sprinkle over the top of the cake, pressing down gently.
Bake until the top of the cake is just firm and a toothpick comes out clean when inserted into the center of the cake, about 40 minutes.
Let cool in the pan for 10 minutes. Remove from the pan, and let cool on a wire rack. Cut into wedges and serve warm or at room temperature.
You can use this same batter to make mini bundt cakes. Grease and flour mini bundt pans and fill about 2/3 of the way up the side. Skip the streusel topping. Bake at 350 for about 20 minutes until a toothpick inserted comes out clean. Once the cakes are cool, whisk together 3/4 cup confectioners’ sugar with 1 tablespoon orange juice or milk (add more if needed) and drizzle over the top.