Rasberry Buckle

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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, (spooned and leveled)

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon baking powder

  • 2

    containers (1/2 pint each) raspberries (2 3/4 cups)

  • Confectioners' sugar, for dusting (optional)

  • Whipped cream, (optional)

Directions

Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated. Spread batter in 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.

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