Description
This Healthy Raspberry Cake is a moist, fluffy dessert that combines the natural sweetness and tartness of fresh raspberries with a light, tender crumb. Made with simple ingredients, it offers a balanced treat without heavy butter or sugar, perfect for a wholesome and tasty snack or dessert.
Ingredients
Cake Batter
- 6 tablespoons unsalted butter (at room temperature)
- 3/4 cup granulated sugar (plus 2 teaspoons for topping)
- 1 large egg
- 1/2 cup skim milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Topping
- 2 pints raspberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature unsalted butter and 3/4 cup granulated sugar together on medium speed using an electric mixer for about 3 minutes, until the mixture is pale, light, and fluffy.
- Add Wet Ingredients: Incorporate the large egg, skim milk, and vanilla extract into the creamed butter and sugar, mixing until everything is well combined and smooth.
- Combine Dry Ingredients and Mix: In a separate bowl, stir together the all-purpose flour, baking powder, and kosher salt until evenly blended. Gradually add half of this dry mixture into the wet ingredients, stirring to combine, then add the remaining dry mix. Stir gently and beat the batter for 1 minute until fluffy and smooth.
- Prepare for Baking: Pour the batter evenly into the prepared 9-inch cake pan, smoothing the surface with a spatula to create an even layer.
- Add Raspberry Topping: Arrange the fresh raspberries in a single layer on top of the batter. Sprinkle the additional 2 teaspoons of granulated sugar evenly over the raspberries to enhance sweetness and texture.
- Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. To check doneness, insert a wooden skewer or cake tester into the center—if it comes out clean, the cake is ready.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 20 minutes before carefully removing and slicing. This cooling period helps the cake set for easier slicing and serving.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Using fresh raspberries is recommended for best flavor and texture.
- Test cake doneness with a toothpick inserted in the center; it should come out clean.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free version, substitute skim milk with almond or oat milk and use vegan butter.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
