Frozen Raspberry Cake recipe

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Ingredients

½ cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
1 cup all-purpose flour
¾ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup buttermilk
⅓ cup unsalted butter, melted and cooled
1 large egg
½ teaspoon vanilla extract
1 ¼ cups frozen raspberries

Nutrition Info

260.4 calories
carbohydrate: 43.2 g
cholesterol: 42.5 mg
fat: 9 g
fiber: 1.6 g
protein: 2.9 g
saturatedFat: 5.4 g
servingSize: -
sodium: 148.8 mg
sugar: 29.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.

  2. Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.

  3. Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.

  4. Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.

  5. Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Recipe Yield

1 8-inch cake

Recipe Note

Delicious raspberry cake that can be made with fresh or frozen berries. Freezes well.

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