Directions:
- Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
- In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
- Cake Topping:
- In large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs 1 at a time.
- Beat in vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
- Scrape evenly over raspberries, smoothing top;Set aside.
- In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
- Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.33 Kcal (1324 kJ) | ||
| Calories from fat | 115.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.79g | 20% | |
|---|---|---|---|
| Cholesterol | 71.73mg | 24% | |
| Sodium | 37.15mg | 2% | |
| Potassium | 143.44mg | 3% | |
| Total Carbs | 47.4g | 16% | |
| Sugars | 32.08g | 128% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 3.99g | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 65.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 342.05 Kcal (1432 kJ) | ||
| Calories from fat | 124.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.83g | 20% | |
|---|---|---|---|
| Cholesterol | 77.56mg | 24% | |
| Sodium | 40.18mg | 2% | |
| Potassium | 155.1mg | 3% | |
| Total Carbs | 51.26g | 16% | |
| Sugars | 34.69g | 128% | |
| Dietary Fiber | 0.66g | 2% | |
| Protein | 4.31g | 8% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 70.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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