Easy Raspberry Buttermilk Cake
Makes
2
servings

Do you like simple desserts? This cake is for you!

Meal Type
Desserts
Diet Type
Vegetarian
Ingredients
1 cup whole grain spelt flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ stick of unsalted butter, softened
⅔ cup plus 1 ½ tablespoons cane sugar
½ teaspoon vanilla
1 large egg
½ cup buttermilk
1 cup fresh raspberries
1

Preheat oven to 400 degrees.

2

Butter and flour a 9 inch round cake pan.

3

Whisk together the dry ingredients. Set aside.

4

In a larger bowl beat the butter with ⅔ cup of the sugar until light and fluffy. Beat in the vanilla and the egg.

5

On low speed, add the flour mixture in thirds, alternating with the buttermilk, starting and ending with the flour. Mix just until combined.

6

Scatter the raspberries evenly over the top and sprinkle with the remaining 1 ½ tablespoons of sugar.

7

Bake until the cake is golden and a wooden pick inserted into the center comes out clean, about 20 to 25 minutes.

8

Cool in the pan for about 10 minutes, and then turn out onto a rack to finish cooling. Invert on to a plate for serving.