A staple in my house since I was little. Daddy would pick fresh raspberries from our bushes then make this delicious treat for dessert. A guaranteed success with your family.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
646 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease the entire bottom and sides of a 9-inch cake pan with shortening on a paper towel. Shake 1 tablespoon flour onto the pan until shortening is covered; turn pan over and lightly tap the bottom to remove excess flour.
Step 2
Sift 2 cups flour, baking powder, and salt together in a medium bowl.
Step 3
Cream sugar and butter together in a separate large bowl. Add eggs, 1 at a time, mixing thoroughly after each addition. Add vanilla extract and mix for 2 minutes. Add 1/2 of the flour mixture and mix thoroughly. Mix in milk. Mix in remaining flour mixture. Add 1/2 to 3/4 of the raspberries and mix until fully blended; mixture should be light pinkish red to purple in color. Pour into the prepared cake pan.
Step 4
Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool completely, about 30 minutes. Frost as desired and decorate with remaining raspberries.
Ingredients
2 cups all-purpose flour
1 teaspoon vanilla extract
½ teaspoon salt
2 teaspoons baking powder
1 ¼ cups white sugar
½ cup unsalted butter, softened
⅔ cup milk
3 large eggs
1 (16 ounce) container cream cheese frosting, or as needed
