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Fresh Raspberry Cake

Source of Recipe


"Dungeness Crab and Blackberry Cobbler" by Janie Hibler






List of Ingredients



• 4 Tbsp butter (1/4 cup)
  
• 1 cup sugar, divided
  
• 1 egg
  
• 2 cups sifted all-purpose flour
  
• 1/2 tsp baking powder
  
• 1 tsp baking soda
  
• 1/8 tsp salt
  
• 1 cup buttermilk
  
• 2 cups fresh raspberries (or one 12-ounce pkg. frozen raspberries*)
  
• .
  
• -- Topping --
  
• 1 pint heavy cream
  
• 1/4 cup powdered sugar
  
• 2 tsp raspberry liqueur or 1 tsp vanilla extract
  






Instructions



1. Preheat the oven to 350 degrees (F) and grease a 9-inch square pan.
   
   
2. Cream the butter and 3/4 cup of the sugar. Add the egg and beat well. Mix the flour, baking powder, soda and salt together, and add alternately to the creamed mixture with the buttermilk. Pour into the greased pan and cover with the raspberries. Sprinkle with the remaining 1/4 cup sugar and bake for 45 to 50 minutes, or until done.
   
   
3. Whip the cream, powdered sugar and liqueur or vanilla together until the cream is thick. Serve the cake from the pan with a dollop of the whipped cream.
   
   Makes 8 servings.
   
   * When using frozen raspberries: Thaw raspberries on paper towels for 3 hours before putting them on top of the cake batter.