Not long ago my in-laws came over to visit one afternoon. We had a lovely catch up, a bottle of wine had been opened and we had nowhere to be. It was just an afternoon tea visit, but I figured that if none of us had plans for a Saturday night that I’d invite them to stay for an impromptu dinner. I didn’t have anything planned, I just knew in my head what was in the fridge and that we had baking staples and frozen raspberries, which is when my idea for a Raspberry Butter Cake came along thanks to a recipe I found on Kidspot. It was a quick and easy dessert that looked pretty (I love quick and easy, it’s the only way I cook). Here’s the recipe:
Raspberry Butter Cake
- Preheat oven to 180°C.
- Grease and line a 23cm round cake tin with baking paper.
- Cream the butter and sugar until light and fluffy (I used my electric mixer), add eggs one at a time and beat until well combined.
- Add half flour and milk, mix and then add the remaining flour and milk and mix.
- Gently fold 1/4 cup of the raspberries through the mix.
- Spoon 3/4 of the mixture into the tin, sprinkle with the remaining raspberries, then pour the rest of the mixture over the top. You may find most of the raspberries come to the top anyway.
- Smooth the top and bake for 35-40 minutes or until a skewer inserted into the middle comes out clean.
- Allow the cake to cool 5 minutes in the tin and then turn onto a wire rack to cool.
- Sprinkle with icing sugar before serving. I also served it with a little cream on the side.
|(Photo credit: Wikipedia)|