Summer Raspberry Cake
This Summer Raspberry Cake will quickly become your go to dessert recipe! It’s light, refreshing, and amazing when you use fresh raspberries, but you can use frozen when you are in a pinch!
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Servings: 8
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 3 tablespoons unsalted butter melted
- 3 tablespoons olive oil
- ¾ cup maple sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- ½ cup whole or 2% milk
- 6 ounces raspberries
Instructions
- Preheat oven to 350 degrees. Spray a 9-inch cake pan or pie plate with oil spray (or use butter).
- In a bowl, mix together flours, baking powder, and salt.
- In a separate bowl, beat butter, oil, and sugar together with a whisk/electric mixer/stand mixer until fully integrated and fluffy, approximately 2 to 3 minutes. Add egg and vanilla and beat until combined well. Add milk and beat another minute.
- Add dry ingredients to wet ingredients and mix together well.
- Transfer batter to prepared pan and smooth top. Sprinkle raspberries on the batter so they cover the batter.
- Bake ~50 minutes until light golden brown and toothpick inserted comes out clean.
- Allow to cool before eating.
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Notes
Serve with whipped cream and more fresh berries.