My mom used to make raspberry pudding cake when I was a kid and it is easily one of my all-time favourites. A moist, fluffy cake with a goopy, not-too-sweet sauce and a lovely, jewel-coloured crust. Comfort food at its best. Serves up to six people but better for four so there can be second helpings…
Raspberry Pudding Cake Recipe
Raspberry Pudding Cake Recipe
You Have Been Served: www.youhavebeenserved.ca
Ingredients
- 600g frozen raspberries
- ½ cup sugar
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- ½ tsp vanilla
- 2 tsp lemon zest
- 1 ¼ cups flour
- 1 ½ tsp baking powder
- pinch salt
- ½ cup milk
Instructions
- Drain raspberries in a colander over a bowl (photo 1)
- Reserve the drained juice, add water (or cranberry juice) to juice to make one cup of liquid (photo 2)
- (If you use fresh raspberries, just use one cup of raspberry, cranberry, pomegranate, grape or other 100% fruit juice)
- Toss drained berries with ½ cup sugar and add to greased 8” square pan (photo 4 and 5)
- Beat butter and sugar in a stand mixer, add eggs, vanilla and lemon zest (photo 3)
- Whisk flour, powder, salt and add to batter alternately with milk
- Scrape batter over berries (photo 6)
- Boil juice and pour over batter (photo 7) (at this point you are convinced this cake is not going to work: don't worry, it will turn out beautifully)
- Bake 50 minutes at 350F (photo 8)
- Serve warm (photo 9)
Photo 1
Photo 2
Photo 3
Photo 4
Photo 5
Photo 6
Photo 7
Photo 8
Photo 9
Now read my rant about the best seat in the house and listen to this playlist from Wilderness of Manitoba…
