Raspberry Buttermilk Cake

45 mins (prep 15, cooking 30)
10 ingredients
8 servings
A quick and easy recipe from Gourmet Magazine (June 2009) for a tender buttermilk cake topped with a nice, sugary crunch. This recipe works with any berries (including frozen). Make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream.

Categories:  <-60-mins , quick-breads , beginner-cook , fruit , seasonal , north-american , kosher , equipment , brunch , spring , raspberries , eggs~dairy , time-to-make , easy , kid-friendly , cakes , oven , american , summer , breads , healthy , vegetarian , dessert , berries ,
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Serving Size (77.15 g)
Servings 8
Amount per Serving
Calories 214.56 Calories from Fat 60.84
% Daily Value *
Total Fat 6.76g 83.16%
Saturated Fat 4.12g 164.64%
Trans Fat 0.24g %
Cholesterol 17.58mg 46.88%
Sodium 199.39mg 66.46%
Total Carbohydrate 37.08g 98.87%
Dietary Fiber 1.42 g 45.5%
Sugars 23.92 g %
Protein 2.35g 37.65%
Vitamin A 215.42IU% Vitamin C 4.03mg%
Calcium 42.73mg% Iron 0.88mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pure vanilla extract, large egg