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Royal Raspberry Cake

by on August 27, 2011 in Cakes, Desserts August 27, 2011 CakesDesserts
See post on Lindsay {Eighty Twenty Dietitian}’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

My mom used to make this cake when I was growing up. It was always one of my favorites and it reminds me of summer, when fresh raspberries are plentiful. It is SO easy!

Ingredients

  • FOR THE CAKE:
  • ⅓ cups Butter, Softened
  • 1 whole Egg
  • 1 cup Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Skim Milk
  • 2-½ cups All-purpose Flour
  • ½ teaspoons Salt
  • 1 Tablespoon Baking Powder
  • 3 cups Fresh Raspberries
  • FOR THE GLAZE:
  • ½ cups Powdered Sugar
  • 2 Tablespoons Skim Milk
  • ½ teaspoons Pure Vanilla Extract

Preparation

Preheat oven to 350 degrees F.

In a large mixing bowl, use a hand mixer to cream together butter, egg, sugar, vanilla and milk. In a separate bowl, combine flour, salt, and baking powder. Spoon dry ingredients into wet and mix until dry ingredients are moistened.

Spray a cheesecake pan (a round pan with removable sides – a 13×9″ cake pan will work as well) lightly with baking spray. Spoon batter into pan and cover the top of the cake evenly with raspberries.

Bake for 35-45 minutes (somewhat dependent on pan), or until a toothpick inserted into the center comes out clean.

While cake is baking, whisk together the glaze ingredients.

When cake is removed from oven, gently brush the warm cake with glaze (I removed the sides of my cheesecake pan to brush the sides of the cake as well). Allow to set for 10 minutes and serve!

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Sue Budsick on 8.28.2015

I would suggest this cake not be baked in a cheese cake pan!!! I put it in a 9 inch cheese cake pan and baked it for an hour and fifteen minutes and the center still is not quite done! Use a 9×13!!!!!!

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Lucca Rossi on 12.14.2013

Thanks Lindsay. I made this last night as written and it was a great dessert, also nice for breakfast this am, as well!
The sky is the limit (sub different fruits and nuts) with the versatile, easy cake recipe. Ciao

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Linda on 9.4.2011

I made this yesterday and it couldn’t be simpler! I think it would be easy to change it up by trying different fruits, too! Thanks for a great recipe!

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