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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a moist one layer cake that makes a stunning presentation. The raspberries topping the cake hold their shape and position when the cake bakes. I've also made this cake using blackberries and it's just as pretty and delicious, either as a coffee cake or a dessert cake. Ingredients:
4 tablespoons unsalted butter |
1 cup sugar, divided |
1 egg |
2 cups sifted all-purpose flour |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1/8 teaspoon salt |
1 cup buttermilk |
2 cups fresh raspberries or 1 (12 ounce) package frozen raspberries |
whipped topping or whipped cream |
Directions:
1. *Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
2. Preheat oven to 350°; grease a 9 x9 baking pan.
3. Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
4. Pour into baking pan and cover with the raspberries, starting in the center; place berries, point up, in concentric circles until cake is covered (berries will hold their shape and position as the cake bakes); sprinkle with the remaining 1/4 cup sugar.
5. Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.
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