Wild Black Raspberry Buckle

  • 4 Tbsp. softened butter (1/2 of a stick)
  • 2/3 cup granulated Sugar
  • 1 egg-large size at room temperature
  • 1/2 tsp. pure vanilla extract
  • 1 cup all purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. Kosher Salt
  • 1/4 Cup milk
  • 1 tsp. white vinegar
  • 1 1/4 cups wild black raspberries
  • 2 Tbsp. coarse Sugar in the Raw or demerara sugar

Preheat oven to 375°F. Grease and place a parchment paper circle on the bottom of an 8-inch round cake pan.

Using a whisk or electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes.

Add the egg and vanilla, blend until smooth.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

At low speed, add about half of the flour mixture to the butter, sugar and egg mixture, mix until smooth. Add the milk and vinegar, mix smooth. Add the remaining flour and mix just until smooth. Gently fold in the black raspberries.

Transfer into your prepared cake pan, leveling and smoothing. Sprinkle the coarse Sugar in the Raw evenly over the top.

Bake in the oven until cake is golden brown and a toothpick inserted into center comes out clean, about 30 minutes. Let cool 15 minutes, unmold, slice and serve with a dusting of powdered sugar, whipped cream or ice cream. Enjoy!

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