Raspberry Cake

Recipe by sugarpea
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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • *Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
  • Preheat oven to 350°; grease a 9"x9" baking pan.
  • 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.
  • 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.
  • 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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