Family Recipes and more


Black Raspberry Cake



From the kitchen of Stephanie Knewasser



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This light cake is perfect for hot humid days when you don't want a heavy sugary dessert. I use the black raspberries that grow in our yard, but other fruit would work well too.



Combine dry ingredients:

2 c flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Set aside.


Beat:

1/2 c butter, softened

1 1/3 c sugar

Beat until fluffy.

Add:

2 tsp vanilla

2 eggs


On low, alternately add to creamed butter:

1 c half & half

dry ingredients

Pour batter into a greased and floured 13x9 pan.


Gently stir together:

3 1/2 c black raspberries or 2 1/2 c other fruit

3 Tbsp sugar

Evenly spoon berries over the top of the batter.


Bake @ 400, 25 to 30 minutes

or until toothpick inserted in center comes out clean.

Cool.


Serve plain, with whipped cream/ cool whip or ice cream.





Comments



I've also made this with 6 Tbsp canola oil instead of 8 Tbsp butter, and mixed the berries with brown sugar instead of white, baking at 375. The cake is more moist this way & the berries sink into the batter a bit, keeping them from drying, but we prefer the flavor of the butter version.







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