raspberry buttermilk cake

Name: raspberry buttermilk cake
Prep time: 1 min
Cook time: 30 min
Yield: 8 servings
Ingredients: 1/2 teaspoon (2 grams) baking powder; 1/2 teaspoon (2 grams) baking soda; 4 tablespoons (2 ounces or 55 grams) unsalted butter, softened; 1/2 cup (118 ml) well-shaken buttermilk; 1 large (57 grams) egg; 1 cup (130 grams) all-purpose flour; 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided; 1 cup (5 ounces or 140 grams) fresh raspberries; 1/4 teaspoon salt; 1/2 teaspoon pure vanilla extract

Ready: 30 min

Servings: 8 servings

Calories: 209.76

Ingredients

1 1 cup (130 grams) all-purpose flour
2 1/2 teaspoon (2 grams) baking powder
3 1/2 teaspoon (2 grams) baking soda
4 1/4 teaspoon salt
5 4 tablespoons (2 ounces or 55 grams) unsalted butter, softened
6 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
7 1/2 teaspoon pure vanilla extract
8 1 large (57 grams) egg
9 1/2 cup (118 ml) well-shaken buttermilk
10 1 cup (5 ounces or 140 grams) fresh raspberries

Directions

1
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Nutrition per serving

209.76 Calories

33.57g Carbs

3.33g Protein

7.25g Fat

Allergens

milk egg fish tree nuts wheat soy

raspberry buttermilk cake

Directions

Nutrition per serving

Tags

Allergens