Raspberry Brown Sugar Cake
A delightful cake featuring the sweet and tangy combination of fresh raspberries and rich brown sugar, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup fresh raspberries Use fresh or frozen (if using frozen, do not thaw)
- 1 cup all-purpose flour Can substitute with gluten-free flour blend
- ½ cup brown sugar Can substitute with coconut sugar for a healthier option
- ½ cup granulated sugar
- ½ cup unsalted butter, softened Can use dairy-free substitute for dairy-free version
- 2 large eggs Can substitute with flaxseed meal for vegan version
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk Can substitute with almond or oat milk for dairy-free option
Instructions
Preparation
- Gather all your ingredients and premeasure them.
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the creamed butter and sugar, alternating with the milk, mixing just until combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Place the cake in the preheated oven and bake for 30-35 minutes.
- Check for doneness with a toothpick inserted into the center; it should come out clean.
- Allow the cake to cool in the pan for a few minutes before transferring to a wire rack.
Notes
Serve with whipped cream or ice cream. Can be served for breakfast, as a snack, or dressed up for dessert.