Raspberry Pudding Cake Recipe
You Have Been Served: www.youhavebeenserved.ca
- 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
- 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)
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2015/06/10/raspberry-pudding-cake-recipe/
3.3.3077