RASPBERRY CAKE RECIPE EASY RECIPES
EASY RASPBERRY CAKE RECIPE - FOOD.COM
This is a fast, easy recipe for a moist, fruity coffee cake. I have used blackberries instead of raspberries with good results. From a magazine clipping. Does not include the time needed to cool cake.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
- In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
- Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
- Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.
Nutrition Facts : Calories 281.9, FatContent 13.5, SaturatedFatContent 8, CholesterolContent 85.3, SodiumContent 168.6, CarbohydrateContent 36.3, FiberContent 1.4, SugarContent 18.5, ProteinContent 4.5
OH SO SIMPLE RASPBERRY CAKE RECIPE - FOOD.COM
Make and share this Oh so Simple Raspberry Cake recipe from Food.com.
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer.
- Spread batter in a greased and floured 13x9 inch baking pan.
- Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool.
- Frost cooled cake, cut into squares and serve.
Nutrition Facts : Calories 527.5, FatContent 25.1, SaturatedFatContent 4.5, CholesterolContent 70.5, SodiumContent 421.2, CarbohydrateContent 72.5, FiberContent 1.4, SugarContent 59.4, ProteinContent 4.8
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