Pecan-Topped Raspberry Cake

Servings: 8

• 3/4       cup granulated sugar, plus 1 tablespoon, divided
• 1/2       cup unsalted butter, softened
• 2          eggs
• 1          cup all-purpose flour, sifted
• 1          teaspoon baking powder
• 1          teaspoon vanilla
• 1          bag (12 ounces) frozen raspberries
• 1/2       cup chopped pecans
• 1          tablespoon lemon juice
• 1          teaspoon cinnamon
• whipped cream

1. Heat oven to 350 F.
2. In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well.
3. Pour batter evenly into 9- or 10-inch prepared pan.
4. Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.
5. Bake about 1 hour. Remove from oven and let cool.
6. Serve with whipped cream.