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Weight Watchers Recipe of the Day: Fresh Raspberry Cake
When it comes to baking, I like to keep things easy. Especially during the summer.
And I have a real love of baked goods and desserts filled with fruit. So, this fresh raspberry cake immediately got my attention when I saw it a couple months ago on Baking Bites.
Recipe Notes
The easy fresh raspberry cake batter is made with buttermilk and just 1/4 cup butter, so it’s relatively low in fat as cakes go.
And it’s the kind of simple cake that doesn’t need frosting. I’ve never been much of a frosting fan, even as a kid. A good thing if you’re a Weight Watcher!
My cake didn’t turn out as pretty as Nicole’s because I didn’t follow her instructions. When will I learn?
She said to bake the raspberry cake in a 9-inch springform pan (affiliate link). I used an 8-inch round cake pan instead. So my batter was thicker causing many of my berries to sink out of site.
Note to self: For best results when baking, use the pan size specified in the recipe!
No matter. This fresh raspberry cake still tasted delicious. It’s going on my list of “make again” recipes. Hopefully, this summer while raspberries are still plentiful.
If you want to dress this fresh raspberry cake up, serve it with a little dollop of whipped cream, whipped topping, or small scoop of low-fat vanilla ice cream.
How Many Calories and WW Points in this Fresh Raspberry Cake?
According to my calculations, each slice of cake (1/10th) has 170 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
If you’ve made this Low-Fat Raspberry Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Fresh Raspberry Cake Recipe
Ingredients
- 1-1/3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup ,plus 2 tablespoons, low-fat buttermilk
- 1-1/3 cups fresh raspberries
- 1 tbsp coarse sugar, for sprinkling on top
Instructions
- Preheat the oven to 350F degrees. Lightly grease a 9-inch springform pan (affiliate link).
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, cream together the butter and sugar with an electric mixer (affiliate link) for several minutes until light. Beat in the egg, vanilla extract and lemon zest, until smooth and creamy.
- Blend in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk just until incorporated.
- Repeat with 1/2 of the remaining flour mixture and all of the remaining buttermilk.
- Then stir in the remaining flour, just until everything is combined. (The batter will be thick.)
- Spread the batter evenly into the prepared pan. Arrange the raspberries evenly over the top of the batter. (The batter will rise up around the berries as it bakes, so you don’t need to push them in.)
- Sprinkle the coarse sugar evenly over the top of the cake.
- Bake for about 45-50 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs attached.
- Remove from the oven and set the pan on a wire rack to cool completely.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 5 PointsPlus (Old plan) If you want to dress this fresh raspberry cake up, serve it with a little dollop of whipped cream, whipped topping, or small scoop of low-fat vanilla ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Slightly adapted from Baking Bites
More WW Friendly Recipes with Raspberries
- Simple Raspberry Sauce is a very simple fat-free sauce that can be used to dress up all kinds of chocolate desserts or drizzled over ice cream.
- Perfectly portion-controlled Raspberry Cheesecake Cups tops layers of raspberry fruit spread and gingersnap crust with a sweet and creamy cheesecake filling.
- A simple shortbread crust topped with a combination of raspberry jam and frozen raspberries, Skinny Raspberry Squares have just 104 calories each!
- Chewy, creamy, sweet and tart, this Fiber One Chocolate Raspberry Yogurt Parfait is a delicious combination of flavors and textures.
I made this cake about a week ago. I gotta say it was a big hit with my husband and myself. It was great all by itself, but even better with low fat vanilla ice cream and fat free whipped topping. I will definitely make this again and again!
Martha, can you help me know how to convert this, and other recipes, to the exchange way of counting?
Hi Melania, Based on this food exchange document from UCSF: https://dtc.ucsf.edu/pdfs/FoodLists.pdf I’d say that each piece of this cake would be equal to 2 starches and 1 fat. Hope this helps. ~Martha
Could this be made in a muffin pan?
Sure!
All your recipes are amazing, easy, tasty and fresh. I have noticed that you don’t use any sugar replacements. I like Monkfruit, and usually prefer it over regular sugar in pretty much everything. Why don’t you?
This is AMAZING!!!! Will be making this again wow!!!
When I saw the picture of this yummy-looking cake, my mind immediately thought of how much it resembles a claouti. I love Ina Garten’s recipe for pear clafouti.
But, oh my, the cream and POINTS! Cherries are more traditional for clafoutis, I think. Do you think cherries would work well in this cake recipe?
Hi Martha, I haven’t tried cherries, but think they would work fine, though I might roughly chop them. Hope this helps. ~Martha