Royal Raspberry Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 15 servings.
My all-time favorite cake recipes include this one. It's easy to make, pretty to look at...and delicious! I never fail to get compliments when I serve Royal Raspberry Cake to family and friends—the sweet/tart taste is a treat.
Ingredients
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CAKE:
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2 cups all-purpose flour
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1/2 teaspoon salt
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1 tablespoon baking powder
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1/3 cup butter, softened
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1 cup sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1 cup whole milk, room temperature
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3-1/2 cups fresh or frozen raspberries, thawed
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GLAZE:
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1-1/2 cups confectioners' sugar
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2 tablespoons half-and-half cream or milk
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2 teaspoons butter, melted
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1 teaspoon vanilla extract
Directions
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1.
In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top.
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2.
Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.
Nutrition Facts
1 piece: 171 calories, 4g fat (2g saturated fat), 21mg cholesterol, 160mg sodium, 32g carbohydrate (20g sugars, 2g fiber), 2g protein.
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