Butter Cake with Boozy Berries

This Butter Cake with Boozy Berries is the perfect cake to kick off summer! An oh - so -easy butter cake recipe topped with raspberry liqueur infused berries, is buttery with just enough sweetness, its  the perfect ending to a almost any meal - dinner, brunch or lunch!

This easy butter cake recipe is the ideal  base to showcase the bounty of summer fruit - especially if that fruit is doused with a "little somethin" like raspberry liquer! This butter cake is  also a great way to use up that fruit if you  ahem went overboard on buying  at last weekend's farmers market!

The basic recipe works with almost any fruit - here I have made it with fresh blackberries and raspberries but you can also make it with  apricots, peaches, nectarines, plums or apples. Terrific plain, it's also good with a little whipped cream or ice cream.
The beauty of it is that it can be made pretty much on the spur of the moment - it only requires basic pantry ingredients. Of course, you can "gussy it up" by adding spices, or  adding nuts. Although I usually serve this as a dessert,  I have been told by certain members of my household (who shall remain nameless)  that it also makes a terrific breakfast cake!

Ingredients for Butter Cake:

• flour
• sugar
• eggs
• baking powder
• salt

Ingredients for the Raspberry Liqueur Soaked Berries:

•  raspberries
•  blackberries or blueberries
•  Raspberry Liqueur such as Chambord
• sugar

How to Make this Easy Butter Cake Recipe:

Step 1: Combine the berries, sugar and raspberry liqueur in a bowl..

Step #2:
Using either a stand mixer or a large bowl and a handheld mixer, combine the sugar and butter and cream together...

Step #3:
Add the eggs and mix. Then add the flour mixture and mix until combined. Spread in a springform pan. This butter cake batter is very stiff and will barely come up the sides of the pan, don't worry!

Step #4: Then top with the raspberry liqueur infused berries... and bake!

Step #5:
Then dust with a little powdered sugar and serve!

Like cake? Then you might just love these!

• Lemon Buttermilk Cake with Blueberry Compote
• Fresh Fruit Cake
• Grape Olive Oil  Cake 
• Lillet Rhubarb Shortcakes 
• One Pan Brown Sugar and Nutmeg Cake 
• Caramelized Pineapple Coconut Cake

Like this recipe? Leave me a comment and rate it!!!

📖Recipe

Butter Cake with Boozy Berries

This Butter Cake with Boozy Berries is the perfect cake to kick off summer! An oh - so -easy butter cake recipe topped with raspberry liqueur infused berries, is buttery with just enough sweetness, its the perfect ending to almost any meal - dinner, brunch or lunch!

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Calories: 179kcal

Author: Nancy Buchanan

Ingredients

• ¾ cup fresh raspberries
• ¾ cup fresh blackberries
• ¼ cup raspberry liqueur I used Chambord
• 2 Tbsp. sugar
• 1 stick unsalted butter softened
• ¾ cup sugar
• 2 eggs
• 1 cup all purpose flour
• 2 tsp. baking powder
• ¼ tsp. salt

Instructions

• Preheat oven to 350 degrees. Combine the berries and port and stir to combine. set aside.  
• Combine the flour, baking powder and salt in a small bowl and set aside. 
  
• Beat the butter with the ¾ cup sugar until mixture is pale and fluffy.
• Beat in the eggs one at a time, beating well after adding each egg. At low speed, slowly add flour mixture and mix just until combined, do not overmix!
• Grease a 9 inch springform pan. Spread the batter evenly in the bottom of the pan and then, using a slotted spoon, spoon berries on top of cake batter, spreading evenly.
• Drizzle remaining port on top of berries. Bake for 45 to 50 minutes until cake is nicely browned.
• Remove from oven and let cool 10 minutes. Using a thin-bladed knife, run a knife around outside of the cake to loosen it and remove cake rim. Slice and serve!

Recipe Notes

If you don't have Chambord you could use creme de cassis or even port! All work nicely in this recipe! 

Nutrition

Calories: 179kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 41mg | Sodium: 77mg | Potassium: 195mg | Fiber: 1g | Sugar: 23g | Vitamin A: 90IU | Vitamin C: 5.8mg | Calcium: 69mg | Iron: 1.2mg

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