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Raspberry Batter Cake
2 cups fresh raspberries or blueberries, washed and dried
Juice of 1/2 lemon
1 3/4 cups granulated sugar, divided
3 tablespoons butter (at room temperature)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt, divided
1/2 cup milk
1 tablespoon cornstarch
1 cup boiling water
Heat oven to 375 degrees F. Grease an 8-inch square pan.
Pour berries into prepared pan. Sprinkle berries with lemon juice.
In bowl, combine 3/4 cup of the sugar and butter.
In second bowl, combine flour, baking powder and 1/4 teaspoon of the salt and mix well.
Alternately add flour mixture and milk to sugar/butter mixture. Spread batter over berries.
Make topping by combining remaining 1 cup sugar, cornstarch and remaining 1/4 teaspoon salt. Mix well, then sprinkle mixture evenly over batter in pan.
Pour boiling water over all.
Bake for 1 hour or until a wooden pick inserted into top part of cake near center comes out clean, or when center springs back when pressed lightly with finger. Top of cake will be light brown.
Serve with whipped cream or vanilla ice cream.
Yield: about 9 servings
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