It was good.
I guess I could have made the Boy Bait with Raspberries. But I liked the idea of trying something new.
The recipe called for 2 containers of raspberries. I only had one. So it was a little light on the fruit. The good news is the cake is moist and delicious so it tasted just fine with one container. Two would be nice. I'll wait for the raspberries to go on sale and I'll make this again.
You could definitely substitute blackberries or blueberries.
And the best part? It's great with a cup of coffee in the morning, as an afternoon snack, or served as dessert. I tried it in all three day parts and give it two thumbs up.
Yes, I did. They were all just little nibbles from the pan. But yeah, probably didn't need to eat it three times in one day.
Did I just admit that out loud to everyone? Yes, I did.
|Sprinkle raspberries on the batter|
|Cool 20 minutes|
|Dust with powdered sugar|
|Top with a dollop of whipped cream|
(from Everyday Food '07)
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 container of raspberries (double for a fruitier dessert)
Confectioners sugar for dusting
Whipped cream, optional
Preheat oven to 350º
1. Butter a 2-quart oval baking dish using the wrapper from the butter.
2. In a large bowl, cream butter and sugar with an electric mixer until fluffy. This may take 5-10 minutes.
3. Add eggs, one at a time, beating after each addition to combine.
4. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
5. Spread batter in the baking dish. Scatter raspberries on top.
6. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 25-30 minutes.
7. Let cool 20 minutes.
8. Dust with confectioners sugar, if desired.
9. Serve with a dollop of whipped cream (optional.)