This cake was DELICIOUS! I was looking for a recipe with fresh raspberries and this cake incorporates them amazingly! Enjoy!!
- 2 cups fresh raspberries
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons corn starch
- 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
- 1/4 cup flour
- 1/4 cup sugar
- 2 tablespoons butter, cut into small pieces
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.
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.
Spread about half of the mixture in the prepared pan.
Pour the raspberry filling over the batter, then drop remaining batter by spoonfuls over the raspberry filling.
To make the crumb topping, mix together the flour and sugar, then cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the topping over the batter.
Bake 40-45 minutes or until light golden brown and cooked through.