This cake was DELICIOUS! I was looking for a recipe with fresh raspberries and this cake incorporates them amazingly! Enjoy!!

Ingredients

Filing:

  • 2 cups fresh raspberries
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons corn starch

Cake:

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 4 tablespoons butter, cut into small pieces
  • 1 egg
  • 1/2 cup buttermilk (or 1/2 cup milk + a splash of vinegar)
  • 1 teaspoon vanilla

Topping:

  • 1/4 cup flour
  • 1/4 cup sugar
  • 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 350 and prepare a 9 x 9 baking dish by buttering or spraying with cooking spray. To make the filling, whisk together the water, sugar, and corn starch in a medium saucepan. Mix in the raspberries and heat over medium heat until the mixture reaches a simmer. Let simmer 4-6 minutes, or until thickened. Set aside.

IMG_2903IMG_2905IMG_2907

To make the cake, in a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Whisk together the egg, buttermilk, and vanilla, and add to the dry ingredients. Mix until just combined.

IMG_2908

Spread about half of the mixture in the prepared pan.

IMG_2909

Pour the raspberry filling over the batter, then drop remaining batter by spoonfuls over the raspberry filling.

IMG_2916IMG_2919IMG_2930

To make the crumb topping, mix together the flour and sugar, then cut in the butter until the mixture resembles coarse crumbs.

IMG_2931

Sprinkle the topping over the batter.

IMG_2933

Bake 40-45 minutes or until light golden brown and cooked through.

IMG_2935IMG_2937IMG_2938