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Categories:
flour salt baking powder butter sugar egg vanilla milk frozen raspberries sugar cream butter vanilla
Viewed: 84 - Published at: 3 years agoIngredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/3 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk, room temperature
- 3-1/2 cups fresh or frozen raspberries, thawed
- 1-1/2 cups confectioners' sugar
- 2 tablespoons half-and-half cream or milk
- 2 teaspoons butter, melted
- 1 teaspoon vanilla extract
Method
- In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top.
- Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.
