| Yield | |
|---|---|
| Source | Everyday Food, July/August 2006 |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Everyday Food, July/August 2006 |
| Prep time | 1 1⁄2 hours |
| 1⁄2 | Cup | Butter (room temperature) |
| 1 | Cup | Sugar |
| 3 | Eggs | |
| 1 | Cup | Flour |
| 1⁄2 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Baking Powder |
| 2 3⁄4 | Cup | Raspberries |
| 2 | Tablespoon | Powdered Sugar |
1.Preheat oven to 350 degrees. Butter a 2-quart oval baking dish.
2.In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine.
3.In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
4.Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes.
5.Let cool 20 minutes; dust with powdered sugar. Serve with whipped cream if desired.