1/2 c Unsalted butter; room
- temperature, + more for
- baking dish
1 c Granulated sugar
3 lg Eggs
1 c All-purpose flour; Spooned
-and leveled
1/2 t Salt
1/2 t Baking powder
1 pt Raspberries (2 3/4 c)
Confectioners' sugar, for
-dusting (optional)
Whipped cream (optional)
Not unlike a coffeecake, this moist and fruit-filled summer dessert
is perfect to serve at a gathering of friends.
Preheat oven to 350 degrees F. Butter a 2-quart oval or square
baking dish. In a large bowl, cream butter and sugar with an
electric mixer until fluffy. Add eggs, one at a time, beating after
each addition to combine. In a large bowl, whisk together flour,
salt, and baking powder; with mixer on low speed, gradually add
flour mixture until incorporated.
Spread batter in baking dish. Scatter raspberries on top. Bake
until a toothpick inserted in center of cake comes out clean and
top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust
with confectioners' sugar, if desired. With a large spoon, scoop
out onto serving plates; serve with a dollop of whipped cream, if
desired.
