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Rustic Raspberry Butter Cake

It’s that time of year again for these red beauties. The sad thing is that Chloe no longer likes them. Last year was so much fun – she’d pick and eat as many as her little hands could reach. This year she’ll help pick, but that is about it. At least she still likes blueberries.

For a Fourth of July bbq at a neighbor’s house I made what I call a rustic raspberry butter cake. Simple, buttery goodness, and a great way to use up any in season fruit (I’ve used rhubarb and strawberries, too).

Rustic Raspberry Butter Cake

1 stick salted butter, softened
3/4 to 1 cup sugar (depending on fruit) + extra for sprinkling on top
2 eggs
1 cup flour
1 tsp baking powder
sea salt
1 cup raspberries

In a mixer, cream together butter and sugar until fluffy – about 3-5 minutes. Beat the eggs together lightly and add in slowly. Mix the flour and baking powder in a separate bowl and then add it in as well. Pour mixture into a lightly-oiled baking pan and dot with fruit. Finish with a dusting of sugar and just a light sprinkling of sea salt on top. Bake at 350 degrees for 30-40 minutes or until golden.


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Valentine Idea: Day 6 – Sweetheart Treats

Sweatheart Treats – These recipes look super yummy and make a lovely presentation. I wish I could just reach into the computer and take a bite…


Raspberry Meringue Hearts


Creamy Fudge Hearts


Cookie Cutter Leche Flan

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