Ingredients
Scale
- 1 cup fresh raspberries or frozen, thawed and drained
- 3 tablespoons brown sugar for coating raspberries
- 1 cup unbleached all-purpose flour spooned and leveled
- â…“ cup granulated sugar for batter sweetness
- ½ teaspoon baking soda for leavening
- â…› teaspoon salt to balance flavors
- 1 large egg room temperature
- ½ cup sour cream or plain greek yogurt for tang
- 3 tablespoons salted butter melted, slightly cooled
- 1 teaspoon pure vanilla extract for flavor
- ¼ cup chopped pecans lightly toasted for extra crunch
- ¼ cup powdered sugar sifted
- 1½ teaspoons milk or water, to thin glaze
- ¼ teaspoon pure vanilla extract for aroma
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- Gently toss the raspberries with 3 tablespoons of brown sugar in a small bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- In another bowl, beat the egg, sour cream, melted butter, and vanilla extract until smooth.
- Fold the wet ingredients into the dry mixture until just moistened.
- Spread half of the batter evenly in the prepared baking dish.
- Distribute the sugared raspberries over the batter evenly.
- Dollop the remaining batter over the raspberries, gently spreading it to cover but keeping some berries visible.
- Sprinkle the chopped pecans evenly on top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for at least 15 minutes.
- Prepare the glaze by whisking together powdered sugar, milk, and vanilla.
- Drizzle the glaze over the slightly cooled cake before serving.
Last Step:
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For more sweetness, add more brown sugar while coating the raspberries.
Make sure to not overmix the batter to keep the cake light and fluffy.
This cake can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg