Recipe for cooking Raspberry Batter Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Raspberry Batter Cake

2 c. fresh raspberries or blueberries,
    washed and dried
Juice of 1/2 lemon
1 3/4 c. sugar (divided)
3 Tbsp. butter (room temperature)
1 c. flour
1 tsp. baking powder
1/2 tsp. salt (divided)
1/2 c. milk
1 Tbsp. cornstarch
1 c. boiling water

Pour berries into well-greased 8-in. square pan. Sprinkle berries with lemon juice.

In bowl, combine 3/4 c. of the sugar and butter. In second bowl, combine flour, baking powder and 1/4 tsp. of the salt and mix well. Alternately add flour mixture and milk to sugar/butter mixture. Spread batter over berries.

Preheat oven to 375 degrees F.

Make topping: Combine remaining 1 c. sugar, cornstarch and remaining 1/4 tsp. salt. Mix well, then sprinkle mixture evenly over batter in pan. Pour boiling water over all.

Bake in preheated oven 1 hour or until a wooden pick inserted into top part of cake near center comes out clean, or when center springs back when pressed lightly with finger. Top of cake will be light brown. Serve with whipped cream or vanilla ice cream.

Makes approximately about 9 servings.