Making Royal Raspberry Cake with Risa tonight! It's a yummy and light cake with juicy raspberries scattered throughout, topped with a sweet creamy glaze. One of the best cakes I've ever had, and great for summer!

Royal Raspberry Cake

CAKE:
2 c. all-purpose flour
1/2 t. salt
1 T. baking powder
1/3 c. butter softened
1 c. sugar
1 egg
1 c. milk
1 t. vanilla extract
3 1/2 c. fresh (or frozen, thawed) raspberries (blueberries work well too)

GLAZE:
1 1/2 c. powdered sugar
2 T. half-and-half cream
1 t. vanilla extract

Combine flour, salt, and baking powder with a wire whisk; set aside. In a mixing bowl, cream butter; gradually add sugar, beating well until mixture is light and fluffy. Add egg; beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk mixture, beating well after each addition. Spread batter in a greased and floured 13x9x2 in. baking pan. Spread berried evenly over batter. Bake at 350-degrees for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm.


Definitely try this! I just mix the berries in carefully instead of spreading them on top, but either way works. :)