Just Another Meatless Monday Simple Raspberry Cake

Rolling on through a super busy birthday weekend here at our house. Not a lot of vegetarian meals but I did make this rather beautiful raspberry cake. For the kids birthday party I made a four layer chocolate cake at the request of the birthday boy. For the family party I made a simple yet delicious raspberry cake. No frosting, not fuss, simple and easy and of course delicious. I would strongly recommend using frozen berries or you'll end up with a super pink cake and nary a berry left.

Simple Raspberry Cake

oven 350˚

2 cups
1 tablespoon baking powder
1 teaspoon salt
2 sticks unsalted butter, softened
3/4 cup packed light brown sugar
1 TBSP almond flavoring
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1 cup frozen raspberries

topping ingredients:

1 cup frozen raspberries

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

preheat the oven to 350˚ 

butter and flour a 10x14 baking pan-9x13 works fine too

stir 2 cups flour, baking powder and salt together in a medium bowl and set aside

with an electric mixer or stand mixer, beat the butter and sugars on medium-high speed until fluffy, about 2 minutes

add the eggs, one at a time, beating until just incorporated

reduce the speed to medium and beat in the flour mixture and the milk alternately in two batches until incorporated

fold in 1 cup of raspberries

scrape the batter into the prepared pan

toss the topping ingredients together and sprinkle over the cake 

bake until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes

cool the cake in the pan for 20 minutes, then turn out and place on serving platter with the topping side up

serve warm or at room temperature

the cake can be kept covered at room temperature for up to 3 days

serves 12

Peace and Love--