Raspberry Pecan Topped Butter Cake

By | June 6th, 2018


¾ granulated sugar
½ cup unsalted butter, softened
2 eggs
1 cup all purpose flour, sifted
1 teaspoon baking powder
1 teaspoon of vanilla
12-ounce bag of frozen raspberries
½  cup chopped pecans, for topping
1 tablespoons granulated sugar, for topping
1 tablespoons lemon juice, for topping
1 teaspoon cinnamon, for topping

Whipped cream, for serving


  • Heat oven to 350 degrees.
  • Cream the sugar and butter in a bowl. Add the eggs one at a time and continue to beat until well incorporated.
  • Add the flour, baking powder, vanilla and beat well.
  • Pour the batter into a 9 or 10 inches prepared pan and spread evenly in the pan.
  • Place the frozen raspberries on top of the batter.
  • Sprinkle with pecans, sugar, lemon juice, and cinnamon.
  • Bake 1 hour, approximately. Remove from oven and cool. Serve directly from the pan or turnout on a cake plate.
  • Serve with a dollop of whipped cream.

Recipe courtesy of National Processed Raspberry Council.

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