This simple cake is packed with raspberries and perfect for any occasion!
At Macaroni KID, we skip the fluff and get straight to the good stuff. No need to scroll through pages of unnecessary content — our recipes are easy to find. Now let's get cooking!
What you need:
- 2 1/4 cup FRESH raspberries (do not use frozen)
- 1 2/3 cup flour
- 3/4 cup milk
- 3/4 cup granulated sugar
- 1/3 cup butter, softened
- 1 egg
- 1 1/4 tsp baking powder
- 1 tsp vanilla extract
- 3/4 tsp salt
- 1/2 tsp almond extract
- Powdered sugar to dust over the top
What you do:
- Preheat oven to 350'. Spray a 9-inch springform pan OR a 9-inch pie pan or baking dish with cooking spray and line the bottom with parchment paper for easy removal (cut it to fit the bottom of the pan)
- In a small bowl, combine flour, baking powder, and salt and set aside.
- In a separate bowl, use a mixer to combine butter and sugar.
- Add in eggs, vanilla, and almond extract, and milk, and slightly mix.
- Add the dry ingredients and mix.
- Gently fold in 1/2 cup of raspberries until just combined.
- Pour batter into the pan. Layer the remaining raspberries over the top. Avoid the raspberries touching the edge of pan.
- Bake for 25-30 minutes, unitl toothpick inserted comes out clean. Allow cake to cool in pan for at least 20 minutes before serving.
- Dust top with powdered sugar after it has cooled.
- Slice and enjoy! Super yummy on its own, or serve with vanilla ice cream or whipped cream.
