Recipes

Rachel Johnson, www.stupidgoodrachel.com

RASPBERRY BUTTER CAKE

This super easy cake only has seven ingredients that turn into a delicious, summery dessert.

TOTAL TIME: 20 Minutes

MAKES: 6 servings

Cooking spray

5 ounces frozen, thawed raspberries

2/3 cup packed light brown sugar, divided

1/2 cup (1 stick) unsalted butter, melted

1/2 cup whole milk

1/2 teaspoon kosher salt

1 cup all-purpose flour

1 teaspoon baking powder

Preparation and Cooking:

1. Heat oven to 350°F. Coat an 8-inch baking dish with cooking spray.

2. In a bowl, toss thawed raspberries with 1/3 cup brown sugar; set aside to macerate.

3. In a large bowl, combine melted butter, remaining brown sugar, milk and salt. Add flour and baking powder; mix until just combined.

4. Add batter to baking dish; spread evenly. Add reserved raspberries and their juices to the top of the batter.

5. Bake 25 to 30 minutes or until golden brown.

6. Allow to cool 10 to 15 minutes; serve with whipped cream or ice cream.

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