Pecan-Topped Raspberry Cake

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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.

 

 

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