Culinary Pecan-Topped Raspberry Cake By Radio Power Strike On Jun 29, 2022 0 Share 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 Heat oven to 350 F. 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. Pour batter evenly into 9- or 10-inch prepared pan. Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon. Bake about 1 hour. Remove from oven and let cool. Serve with whipped cream. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail