Description
Mini Raspberry Loaf Cakes are delightful, moist little cakes bursting with fresh raspberries, perfect for a sweet treat or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease mini loaf pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until just combined.
- Gently fold in the raspberries.
- Pour the batter into prepared mini loaf pans, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh raspberries; frozen may add extra moisture.
- Store in an airtight container for up to 3 days.
- These cakes can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg