Raspberry Buckle Cake

eyedocbakes
Soft and moist crumb one layer raspberry buckle snack cake

Anyone else enjoying raspberry season? This little snack cake is the easiest way to enjoy your end of summer/early Fall raspberries! With a moist yet fluffy crumb, this cake is the perfect taste and texture, thanks to using Kefir in the mix. The whole cake is done in under an hour, making this the perfect one layer cake to whip up for breakfast, or a light evening snack with your tea. 

This post is sponsored by Lifeway Kefir,  but the opinions and thoughts are mine. Thanks for supporting the brands that make EyeDocBakes possible!

So just like most bakers, sometimes I want to make super complicated treats, or something that takes many steps, like a pie or a layer cake. Buuut sometimes I just want to make something sweet, use up some berries from the fridge, and want it to be easy peasy! Enter this one layer buckle. I’m using kefir again in this cake because it always makes my cakes so fluffy, and the crumb super moist. It also adds calcium and Vitamin D, so it’s really a win-win! 

Soft and moist crumb one layer raspberry buckle snack cake

What You’ll Need. . . 

  • unsalted butter
  • granulated sugar
  • eggs
  • lemon zest
  • plain Lifeway Kefir
  • vanilla extract
  • flour
  • baking powder
  • baking soda
  • salt
  • raspberries
  • turbinado sugar

Soft and moist crumb one layer raspberry buckle snack cake

Making the Batter. . .

  1. Cut your room temperature butter into cubes. Add to the bowl of your stand mixer with the paddle attachment. Also add the sugar. Beat until smooth and creamy. Add in the eggs and mix until smooth again. Scrape the bowl with a spatula to make sure all the butter is incorporated. 
  2. Add Kefir, vanilla extract, and lemon zest to the batter, and mix until combined. Preheat your oven to 350F. 
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Sift the dry ingredients into the wet ingredients. Add a little more flour to the dry ingredient bowl and now add your raspberries to it. Coat the raspberries with the flour and use a spatula to fold them into the batter. Butter an 8 inch cake or springform pan. I like to line the bottom with parchment paper as well for easy release. 
  4. Pour the batter into the pan and smooth it out. Add extra berries on top. Sprinkle generously with turbinado sugar for a sweet and crunchy top. Bake for 45-50 minutes until a toothpick inserted into the center of the cake comes out clean. Mine usually takes 48 minutes. Let cool  before removing and enjoying!  

Soft and moist crumb one layer raspberry buckle snack cake

If you liked this recipe, you might want to try. . .

  1. Lemon Blueberry Bundt Cake
  2. Carrot Mango Spiced Coffee Cake
  3. Lucky Charms Loaf Cake

Tried this recipe?

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Soft and moist crumb one layer raspberry buckle snack cake

Raspberry Buckle Snack Cake

A moist yet fluffy snack cake, packed with end of summer/early Fall raspberries, perfect with a cup of tea of coffee. Super easy to make!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: 8 inch cake, buckle, buckle cake, coffee cake, easy cake, fluffy cake, kefir, kefir cake, moist cake, raspberries, raspberry buckle, raspberry cake, single layer cake, snack cake
Servings: 1 8 inch cake

Ingredients

  • cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • zest of ½ large lemon
  • ½ cup plain Kefir shake before using
  • 1 tsp vanilla extract
  • cup flour plus 2 tbsp additional for coating berries
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup raspberries
  • 1 tbsp turbinado sugar

Instructions

  • Cut your butter into cubes. Add butter and sugar to the bowl of your stand mixer with the paddle attachment. Beat until smooth and creamy. Add in the eggs and mix until smooth again. Scrape the bowl with a spatula to make sure all the butter is incorporated. 
  • Add Kefir, vanilla extract, and lemon zest to the batter, and mix until combined. Preheat your oven to 350F. 
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Sift the dry ingredients into the wet ingredients. Add the additional flour to the dry ingredient bowl and now add your raspberries to it. Coat the raspberries with the flour and then use a spatula to fold them into the batter.   
  • Butter an 8 inch cake or springform pan. Line the bottom with parchment paper for easy release. Pour the batter into the pan and smooth it out. Add extra berries on top. Sprinkle generously with turbinado sugar for a sweet and crunchy top. Bake for 45-50 minutes until a toothpick inserted into the center of the cake comes out clean. Let cool about 15 minutes before removing from pan and enjoying!

Notes

  1. The buckle is best eaten the same day, but can be stored in an airtight container in the fridge for 4-5 days. 

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