Description
This healthy raspberry cake is a delicious and light dessert option made with simple ingredients like fresh raspberries, low-fat milk, and minimal butter. The cake is moist and fluffy with a natural sweetness enhanced by a sprinkle of sugar on top, making it perfect for those seeking a guilt-free treat.
Ingredients
Scale
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 the oven to 350°F (175°C). Grease a 9-inch cake pan to prevent sticking.
- Mix Butter and Sugar: In a large mixing bowl, beat the unsalted butter and 3/4 cup granulated sugar using an electric mixer on medium speed for about 3 minutes until the mixture is pale and fluffy, which helps incorporate air for a light texture.
- Add Wet Ingredients: Crack in the egg, then pour in the skim milk and vanilla extract. Mix until all wet ingredients are fully combined.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and kosher salt till evenly mixed. Add half of this dry mixture to the wet ingredients, stirring just until incorporated. Then add the remaining flour mixture and stir again. Beat the entire batter for 1 more minute to ensure a fluffy consistency.
- Prepare Batter in Pan: Pour the batter into the greased cake pan and spread it evenly using a spatula or the back of a spoon.
- Add Raspberry Topping: Arrange the 2 pints of raspberries in a single, even layer over the batter. Sprinkle the remaining 2 teaspoons of granulated sugar evenly on top to enhance sweetness and create a lightly crunchy topping.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 50 to 60 minutes. Test the doneness by inserting a wooden skewer or cake tester into the center; it should come out clean or with just a few moist crumbs.
- Cool and Serve: After baking, let the cake cool in the pan on a wire rack for at least 20 minutes to set. Then remove the cake from the pan, slice, and serve.
Notes
- Make sure the butter is softened to room temperature for easier mixing and better texture.
- If fresh raspberries are not available, frozen raspberries can be used but should be thawed and drained to prevent excess moisture.
- For added flavor, you can zest some lemon and fold it into the batter.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
