I love finding old fashioned, favorite family recipes that you may have grown up eating at Grandma’s house, like this Cinnamon Raspberry Buckle Cake.
The holidays are such an incredible time of year but they can also be a little sad for some. Someone who’s alone or has lost a loved one could feel that the holidays aren’t like they used to be and that’s completely valid. However, the older I’ve gotten the more I’ve been able to learn from others that there are things we can do to feel joy no matter our circumstances.
This post has been a long time coming but when Driscoll’s shared with us this cool graphic about how raspberries are the favorite berry and actually brings people joy we felt so inspired to talk about this tender subject, loneliness.
Are Raspberries Good for You?
Red Raspberries contain strong antioxidants such as Vitamin C, quercetin and gallic acid that fight against cancer, heart and circulatory disease and age-related decline.
They are high in ellagic acid, a known chemopreventative, and have been shown to have anti-inflammatory properties.
I’m sure if you think about it there’s probably someone in your life, in your neighborhood or school who doesn’t have a family or friends to gather with at the holidays. Gosh, it breaks our hearts. My parents really were so mindful of others growing up. We often spent Monday’s being secret Santa’s, visiting the lonely and inviting others to be part of our Thanksgiving or Christmas festivities. As a kid I didn’t always love it having people I didn’t know over, but boy do I appreciate it now.
I’m striving to find simple ways to bring joy to my family, friends and community members and one thing that works is making an old family favorite recipe like a cinnamon raspberry buckle cake that Grandma used to make, throw in that all time favorite berry, Driscoll’s Raspberries and then stopping by to give it to someone. Or heck, even just making it with the kids and then immediately eating it instead of making them wait for a specific time.
I’m telling you, your holiday season will be the best it’s ever been if you just search for a chance to bring someone joy in such a simple way.
When you’re making this cake you’ll find that a pastry cutter will be your best friend. We use it all the time for pies, crisps, crumb cakes and so much more so it’s one of those kitchen tools that if you don’t have it already you really should get one.
What is a Pastry Cutter?
A pastry blender is a cooking utensil used to mix a hard fat into flour in order to make pastries.
The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed.
- Using two knives, criss-crossed, to slowly cut the butter up with the flour mixture in a scissors-like motion.
- Pressing with the back of a fork.
We’ve had quite a few as I used to just grab a cheap one, or one that looked good which I’ve learned was a mistake. This Pastry Cutter is our absolute favorite because it isn’t expensive, and it’s the best quality we’ve had. Seriously worth it.
The only other important thing to remember is that cake likes to barely be touched. Fold in the ingredients and then stop just when it comes together. There’s something so satisfying about mixing that I am always tempted to keep stirring away, but you must resist.
Tell me, have you ever been the one to receive when you needed it most? I know we have in many ways and I hope, in fact I desperately pray that we will never forget that and always choose to look for the lost lamb that needs to be brought back to the fold.
Want to learn more? Check out the share the berry joy page then head to the store to get everything you need for this cinnamon raspberry buckle cake.
Cinnamon Raspberry Buckle Cake
- 1/2 Cup plus 2 Tablespoons Butter, unsalted
- 3/4 Cup Sugar
- 1 1/2 Cups Flour- unbleached
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 2 Teaspoons Orange Zest
- 1 Teaspoon Vanilla
- 2 large eggs
- 3-4 Cups Driscoll's Raspberries
- Nonstick spray
For the Crumble
- 3/4 Cup Flour
- 6 Tablespoons Butter
- 3 Tablespoons White Sugar
- 3 Tablespoons Brown Sugar
- pinch of salt
- 3 Teaspoons Sugar for garnish
- 1 Cup Raspberries
- Preheat the oven to 350 degrees.
- Spray an 8" springform pan with nonstick spray.
- Sprinkle in about 1-2 Tablespoons of flour and turn and tap the pan in circles in order to coat the entire bottom and sides with flour.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt and baking powder.
- Set aside.
- In a small bowl, make the crumb topping by using our favorite pastry cutter or two forks to cut the butter into the flour, sugars and salt.
- Set aside.
- In a bowl of an electric mixer, beat the butter until smooth.
- Add the sugar and mix until just combined.
- With the mixer running on low, add the eggs, one at a time, mixing until smooth.
- Remove the bowl from the mixer.
- Fold the flour into the mixture until it is halfway mixed in.
- Gently fold in the raspberries and spoon into the pan.
- Sprinkle liberally with the crumb topping and bake at 350 for 50 minutes or until a toothpick comes out clean.
- Immediately remove from the oven and sprinkle with the sugar.
Serve warm or room temperature with extra berries on top.
Amount Per Serving:Calories: 623 Total Fat: 19g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 103mg Sodium: 265mg Carbohydrates: 107g Fiber: 19g Sugar: 51g Protein: 10g
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This is not only a delicious, simple berry cake but it also is so pretty it’s a fan favorite for entertaining!