Family Recipes

and more



Black Raspberry Cake



From the kitchen of Stephanie Knewasser



_______________________________________


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.







familyrecipesandmore.com



You may have noticed our new look.
Please let me know if you run into any problems.
stephanie@familyrecipesandmore.com


more
more
more
more
more
more
more