Raspberry Sticky Cake

June 17, 2015


Ah. This cake.

It's so good.

I'm mean good.   Dangerously good.  Like, get out your stretchy pants kinda good.

Sugary, sticky, goodness in a pan.

Also, you have to top it with whipped cream. Which, you know, just makes more of it to love.


I really like this cake.  Can you tell?
It's got a nice, raspberry flavor and the syrup is fabulous addition for the top.  A really winner here, guys.

If you are looking for a delicious, unique, cake for berry season, look no further. It's right here.
Dig in!



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Raspberry Sticky Cake

by Table for Seven
Prep Time: 00:20
Cook Time: 00:35
Ingredients (Serves: 6)
    FOR CAKE
    • 1 cup flour
    • 1 cup sugar
    • 1 egg
    • 2 TBSP butter, softened
    • 1 tsp baking powder
    • 1/8 tsp salt
    • 1/2 cup milk
    • 1 -15 oz can of raspberries in syrup (not pie filling)
    FOR SYRUP
    • 1 cup juice from raspberries
    • 1 cup sugar
    • 1 TBSP flour
    • 1 TBSP butter
    • 1 tsp vanilla
    Instructions
    Preheat oven to 325 degrees. Grease an 8 in baking dish.
    Drain raspberries into a bowl. Set aside juice to be used in syrup.
    In a bowl, whisk together flour, baking powder and salt. Set aside.
    In a mixing bowl, beat butter and sugar until creamy. Add in egg.
    Alternately with flour mixture, add in milk. Mix well.
    Add in raspberries and mix gently.
    Pour batter into prepared pan.
    Bake for 30-40 minutes or until center is firm.
    While cake is baking-Make your syrup
    In a saucepan over medium heat, mix raspberry juice (if you don't have a cup, use some water to make a full cup) and flour. Boil for 8-10 minutes or until thick.
    Remove from heat and stir in vanilla and butter.
    Once cake is done, pour syrup over warm cake. Let it sit for 10-15 minutes to sink in before serving.
    You probably won't use all the syrup. I used only a portion. The remainder can be stored in the fridge in a cover container and used for future use. It goes great with waffles!

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