Raspberry Pecan Topped Cake

Serves 8 servings


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

1tablespoons lemon juice, for topping

1 teaspoon cinnamon, for topping

Whipped cream, for serving



  1. Heat oven to 350 degrees.
  2. Cream the sugar and butter in a bowl. Add the eggs one at a time and continue to beat until well incorporated.
  3. Add the flour, baking powder, vanilla and beat well.
  4. Pour the batter into a 9 or 10-inch prepared pan and spread evenly in the pan.
  5. Place the frozen raspberries on top of the batter.
  6. Sprinkle with pecans, sugar, lemon juice, and cinnamon.
  7. Bake for about 1 hour. Remove from the oven and cool. Serve directly from the pan or turnout on a cake plate.
  8. Serve with a dollop of whipped cream.

Nutrition Info

  • Nutrition per serving (1 slice, 1/8 of cake without whipped cream):
  • calories: 280
  • fat: 13g
  • cholesterol: 75mg
  • carbohydrate: 38g
  • sugar: 23g
  • fiber: 3g
  • protein: 4g
  • sodium: 80mg


Write a Review

Your email address will not be published. Required fields are marked *