My raspberry bushes are keeping me in business this summer with a full bowl of ripe gorgeous berries every day! I have only 3 bushes but it must be their location in the back yard that makes them so happy. They are against the wooden fence and face east so they have sun until about 4 o’clock every day. I planted them 3 years ago and for the past 2 years they have done extraordinarily well- bearing fruit right through to the end of September. I looked at every garden centre this spring to find more bushes of the same type but no luck. I will just have to hope that they spread their roots and multiply.
So here is another recipe to use some of those beautiful red delicious raspberries that are begging to be eaten this time of year. This is a a light cake with a crumbly streusel topping and is amazing served warm with vanilla ice cream or perfect for breakfast with a cup of coffee. Either time of day you will enjoy the burst of raspberry and the crunch of the brown sugar topping.
This cake travels well, so if you are invited to dinner or a bbq it is the perfect dessert to bring along. Your friends and family will love you for it.
- Topping
- ⅓ cup butter room temp
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 2 tsp cinnamon
- Batter
- 1 cup granulated sugar
- ½ cup butter room temp
- 2 eggs, room temp
- 2 tsp vanilla
- 1½ cup milk
- 3½ cups all purpose flour
- 2 tbsp baking powder
- ½ tsp salt
- 2 cups fresh raspberries
- Preheat oven to 350℉ and line a 9x13 baking pan with parchment.
- Topping
- Combine all ingredients in a small bowl, mixing with a fork until crumbly. Set aside for now.
- Batter
- In the bowl of a stand mixer, cream sugar and butter until fluffy ( about 2 min). Add eggs and vanilla. Mix until combined.
- Add milk slowly. The mixture may appear curdled, not to worry.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add to the butter mixture and mix just until the flour is incorporated.
- Spread batter evenly into pan.
- Drop raspberries over batter and slightly press down into batter.
- Sprinkle topping evenly over top and press it down lightly as well.
- Bake 40-50 minutes or until toothpick inserted comes out clean.