Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
kcal | fat | saturates | carbs |
262 | 11g | 6g | 34g |
sugars | fibre | protein | salt |
20g | 1g | 4g | 0.2g |
There’s something about the Raspberry Summer Cake that just tugs at my heartstrings – this delectable dessert, infused with the sweetness and tart of raspberries along with the comforting familiarity of a homemade sponge cake, resonates with flavors from my childhood. How best to describe it? It’s a splendid rendition of harmony in a pan, a soft whisper of the long-drawn summer in Atlanta, and a nod towards the sumptuous fruit-based cakes often baked in many Southern homes, including mine.
This recipe allows me to go back in time, even if just for a bite.
The Story Beneath the Flavors
The Raspberry Summer Cake embodies more than just a medley of sweet and tart flavors. Underneath the sugary delight, this cake holds a story. Hailing from Nigerian lineage, each fruit-based recipe I prepare or bake is an opportunity for me to wind back the hands of time, back to my parent’s home where colorful tropical fruits spiked every dish with vibrancy. And what better way to bring on those sunny vibes than with a Raspberry Summer Cake?
This wonderful recipe is somewhat reminiscent of the Pineapple Upsidedown Cake, yet the fresh raspberries provide a different spin, their natural tartness cutting through the sweetness just the right amount. It would work brilliantly as a blissful finale to a savory meal of Jollof Rice or Fried Plantains; the sweet chaser complementing the spicy main course.
Nourishing the Body and Soul
Beyond giving your taste buds a party, the Raspberry Summer Cake also offers some exciting health benefits. Raspberries are a fantastic source of antioxidants and dietary fiber, known to aid digestion and protect you from heart disease and certain types of cancers. Moreover, the egg in this recipe gives it a protein punch, which makes it more satisfying than your average sweet treat.
But it’s not just about the nourishment, the antidote for the soul is often found in the act of baking itself. Softened butter folded into sugar, the splash of vanilla elevating those humble raw ingredients into a fragrant batter that invites a sense of calm and creativity. It’s a vibrant twist to the traditional Southern dessert that elevates the everyday to something a bit more sensorial and flavorful.
So, the next time you’re contemplating on what to bake, why not consider giving our Raspberry Summer Cake a try? Not only is it a flavor-packed dessert that celebrates the joy of summer and heritage, but it’s also a testament to the power of culinary fusion, where the old and the new come together to create something spellbindingly delicious.
What You’ll Need
- 1 cup All-purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 stick Unsalted Butter, softened
- 2/3 cup plus 1 1/2 tablespoons Sugar, divided
- 1/2 teaspoon Pure Vanilla Extract
- 1 Large Egg
- 1/2 cup well-shaken Buttermilk
- 1 cup fresh Raspberries (about 5 oz)
- Confectioners Sugar, for dusting
Method
Step One
Begin by preheating your oven to 400 degrees Fahrenheit. Lastly, butter and flour a 9-inch round cake pan.
Step Two
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step Three
Beat the unsalted butter and two-third cup sugar together in a large bowl with an electric mixer at high speed. Keep mixing until the mixture becomes pale and fluffy. Do this for about two minutes. Then, add vanilla extract and the large egg, beating well.
Step Four
At low speed, mix in the flour mixture in three separate batches, in between each time adding the buttermilk. Be sure to mix until just combined.
Step Five
Spoon the batter into the cake pan, smoothing the top. Scatter the raspberries evenly over the top and sprinkle them with the remaining one and a half tablespoons of sugar.
Step Six
Bake the cake until the cake is golden and a toothpick inserted into the center comes out clean, which should be about 25 to 30 minutes. Cool in the pan for 10 minutes, then turn out onto a rack and cool for another 10 minutes more. Finally, invert onto a plate.
Step Seven
Dust the cake with confectioners sugar and serve warm or at room temperature. Enjoy your delightful raspberry summer cake!