This sweet roll cake is a little like a bread, a little like a danish, and loaded with lots of juicy fresh raspberries and lemon sugar. Drizzled with tangy buttermilk glaze, this quick and easy recipe will surely become a breakfast/brunch favorite!
Lightly mist an 8-inch diameter cake pan with non-stick spray.
When the yeast has dissolved and the mixture looks foamy, add in the oil, vanilla, and egg, whisking with a fork to combine.
Pour the mixture into the dry ingredients and stir until well combined.
Press the whole berries in, and place in a cold oven.
Set the oven to 350 degrees F and bake until the surface is lightly golden, the cake is pulling away from the sides of the pan, and the center is set (about 45 minutes).