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I bake this cozy raspberry brown sugar cake whenever fresh raspberries are in season. Caramelized brown sugar creates a crisp toffee crust over tart fruit.
Every bite brings buttery richness, tart berries, and warm cinnamon sweetness. Pair this treat with my flaky Peach Pie Cruffins for an irresistible afternoon snack.
Irresistible Raspberry Brown Sugar Cake
Ingredients
- 1.5 cups King Arthur unbleached all-purpose flour
- 1.5 tsp Baking powder
- ½ tsp Fine sea salt
- ½ cup Land O'Lakes unsalted butter, softened
- ¾ cup Domino brown sugar, packed
- 2 Large eggs, room temperature
- 1 tsp McCormick pure vanilla extract
- ½ cup Sour cream or Greek yogurt
- 1.5 cups Fresh red raspberries
- ⅓ cup Domino brown sugar, packed
- ½ tsp McCormick ground cinnamon
- 2 tbsp Sliced almonds
Instructions
- Heat your oven to 350 degrees F.
- Grease an eight-inch square or round baking pan and line with parchment paper.
- Beat softened Land O'Lakes butter and brown sugar until creamy and smooth.
- Beat in eggs one at a time, then stir in vanilla and sour cream.
- Whisk flour, baking powder, and salt together in a bowl.
- Stir dry ingredients into the creamed mixture until just combined.
- Spread half the batter into the prepared pan and scatter one cup of fresh raspberries on top.
- Spread remaining batter over the berries.
- Top with remaining raspberries, brown sugar, cinnamon, and sliced almonds.
- Bake for 40 minutes until golden brown and a tester comes clean.
- Cool for fifteen minutes before slicing into warm squares.
Why Brown Sugar and Raspberries Pair So Well
I use brown sugar exclusively in this cake to create rich molasses undertones. Deep caramel flavor cuts through the bold acidity of fresh raspberries.
Sour cream guarantees a tender velvety crumb that never dries out. Sliced almonds on top toast into fragrant nutty clusters while baking.
🍴 Top Kitchen Essentials You'll Love
Simple Ingredients and Variations
Fresh plump raspberries hold their shape during baking. Fresh blackberries or pitted sweet cherries make delicious fruit swaps.
Domino brown sugar caramelizes into crisp edges on the crust. Light or dark brown sugar works equally well.
Land O’Lakes butter creates authentic homemade aroma. Plain Greek yogurt substitutes sour cream seamlessly.
Step-by-Step Baking Method
First, I cream softened butter and brown sugar until rich and fluffy.
Next, I blend in fresh eggs, sour cream, and pure vanilla extract.
Then, I fold in dry ingredients and layer the batter with fresh berries in my pan.
Finally, I sprinkle brown sugar, cinnamon, and almonds on top before baking for forty minutes.
Baker Tips for Tender Cake
Do not overwork the batter once the flour is added. Gentle folding keeps the crumb light.
Cool the cake in the pan for fifteen minutes before slicing so the raspberry pockets set.
Find more raspberry sweets with my Raspberry Cream Cheese Crescent Ring.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, do not thaw frozen raspberries before adding to the batter to avoid excess moisture.
Can I add a vanilla glaze?
Yes, drizzle a simple glaze made of powdered sugar and milk over the cooled cake.
How should I store leftovers?
Store leftovers tightly covered in the refrigerator for up to four days.