RASPBERRY BUCKLE
1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
FOR SERVING:
Confectioners' sugar, for dusting (optional)
Whipped cream (optional)
Preheat the oven to 350 degrees F. Butter a 2-quart oval or square baking dish.
In a large bowl, cream the butter and sugar with an electric mixer until fluffy. Add the eggs, one at a time, beating after each addition to combine.
In a large bowl, whisk together the flour, salt and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter and sugar mixture until it is incorporated. Spread the batter in a baking dish. Scatter raspberries on top.
Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes.
Dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.
Servings: 6
Source: Everyday Food, July/August 2006
1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
FOR SERVING:
Confectioners' sugar, for dusting (optional)
Whipped cream (optional)
Preheat the oven to 350 degrees F. Butter a 2-quart oval or square baking dish.
In a large bowl, cream the butter and sugar with an electric mixer until fluffy. Add the eggs, one at a time, beating after each addition to combine.
In a large bowl, whisk together the flour, salt and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter and sugar mixture until it is incorporated. Spread the batter in a baking dish. Scatter raspberries on top.
Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes.
Dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.
Servings: 6
Source: Everyday Food, July/August 2006
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Fruit
Desserts - Fruit
- The Depot Cherry Cobbler
- Caramel-Apple Euphoria (using caramels and peanut butter, crock pot)
- Crispy Apple Betty (using orange juice)
- Peach-Raspberry Compote (serves 24)
- Grilled Fruit Kebabs with Citrus-Rum Marinade
- Gingered Mixed Fruit Crockery Compote (crock pot)
- Brandied Pumpkin and Quince Cobbler
- Fried Strawberries
- Berry Fillings for Pierogies (Polish)
- Honey-Kissed Pears (using canned pears, serves 2)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute