Raspberry Pecan Topped Cake
This simple cake can be whipped up in a pinch and is a guaranteed crowd-pleaser. Serve with a dollop of whipped cream!
Ingredients
- ¾ granulated sugar
- ½ cup unsalted butter softened
- 2 eggs
- 1 cup all purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon of vanilla
- 12- ounce bag of frozen raspberries
- ½ cup of chopped pecans for topping
- 1 tablespoons granulated sugar for topping
- 1 tablespoons lemon juice for topping
- 1 teaspoon cinnamon for topping
- Whipped cream for serving
Instructions
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the eggs one at a time and continue to beat until well incorporated.
- Add the flour, baking powder, vanilla and beat well.
- Pour the batter into a 9 or 10-inch prepared pan and spread evenly in the pan.
- Place the frozen raspberries on top of the batter.
- Sprinkle with pecans, sugar, lemon juice, and cinnamon.
- Bake for about 1 hour. Remove from the oven and cool. Serve directly from the pan or turnout on a cake plate.
- Serve with a dollop of whipped cream.
Notes
Nutrition per serving is for 1 slice, 1/8 of cake without whipped cream.
Nutrition
Calories: 280kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Cholesterol: 75mg | Sodium: 80mg | Fiber: 3g | Sugar: 23g
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