5.15.2011

Simple Raspberry Cake

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Some days can be overwhelming. Some days I wonder if I will ever get a post up on my blog. Some days I wonder if I should quit blogging all together. Just when I start to think this way I take a peek back over the past two plus years of posts and I see just how far I've come and how much I've learned and how much I've cooked and grilled and baked and... and then I realize I must press on. I must "Keep on Bloggin'". Do you ever get to feeling this way?

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I stumbled onto a recipe over at Martha's place for Raspberry-Almond Blondies. Well, I am completely crazy for raspberries so I thought I'd give it a go. I decided to go with toasted pecans instead of the almonds. No real reason...just because... Now I don't mean to question Martha but I have to tell you, this recipe didn't come out much like blondies. It is really more of a cake. Maybe even a breakfast-y kind of cake.

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One thing I can tell you for sure, it is scrumptious! And so very simple to throw together. Give it a try if you have time. You'll love it!

Simple Raspberry Cake

adapted from marthastewart.com

serves about 9

Print recipe

9 tbsp softened butter
1 2/3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup lightly packed brown sugar
2 large eggs
2 tsp vanilla extract
1 cup toasted chopped pecans plus 1/4 cup for topping
1 pint fresh raspberries
Confectioner's sugar for dusting (optional)

Preheat oven to 325 degrees. Spray oil a 8x8 baking dish.

In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl with an electric mixer with paddle attachment, cream the butter and sugar until pale and fluffy (2-3 minutes). Add the eggs and vanilla and beat until combined. Add the flour mixture and beat until combined, scraping down sides with spatula as needed. Fold in pecans.

Spread batter into baking dish. Scatter berries and pecans over top of batter and press gently into top of batter. Bake 45-55 minutes until toothpick comes out with a few crumbs but not wet. Remove from oven and allow to cool for about 20 minutes in pan. Carefully remove from pan and cool completely on a wire rack. Dust with confectioners sugar, if desired. Cut into squares.

Have a fabulous week!!





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25 comments:

Jeannie said...

Cake or blondie, it looks good by me:D would love to try but them raspberries are pretty hard to come by here sigh!

Dustjacket Attic said...

Well it looks super yummy to me...hang in there with the blogging.

I'm always in a rush these days but I'm still pleased I'm a part of the blog world. I do love it..even though I don't comment like I used to :(

xoxo DJ

Hovkonditorn said...

Looks delicious!

Maris(In Good Taste) said...

It looks delicious and simple to do!

The Blonde Duck said...

Simple is best!

bellini said...

We all feel that way sometimes Kim, but then we coime to the realization of why we blog in the first place. It's not to get that writing gig, or cookbook deal but to share and be part of an evergrowing and wonderful community and to share delicious recipes like this one.

Ana Rita said...

Beautifull cake and simple is great!!

Kisses,
Rita

Meister @ The Nervous Cook said...

I'm glad that you choose to keep blogging! It's not easy, but just think of all the people you inspire, and the lives you touch without even knowing it. I smiled the moment I saw the first picture in this post; that smile will carry me all day!

Beautiful raspberries, beautiful cake. Keep it up, Ungourmet! You're doing great.

Kat said...

Looks so yummy! I too wish I had more time to blog and leave comments.

Michelle @ Find Your Balance said...

Don't worry, all of us get tired and busy! If a post doesn't go up, it's ok, it really is :-)

Claudia said...

I was born in love with raspberries - love the look of these - raspberry season will be coming soon and saving this until then. And when for various reasons - no blog is forthcoming - I just don't blog!

theUngourmet said...

Thank you for all of the encouraging comments, it means a lot to me! ;)

Greedy Rosie said...

I haven't been reading your blog for long, but I think you definitely should keep blogging! We all blog for different reasons, I guess, and as long as it doesn't feel like a chore, its always worth doing.

Great looking cake by the way. Raspberries are by far my favourite fruit.

Joanne said...

Raspberry anything...cake blondies cookies, whatever, sounds good to me! I definitely have those moments where I'm like...what if...but truly I can't imagine my life without blogging!

Mimi said...

Simple in the title always grabs my attention. The cake looks yummy.
How blogging fits in our lives is always changing. Just go with the flow.
Mimi

Faith said...

This looks so good! We are totally on the same wavelength, Kim...I just made a raspberry breakfast cake too! I know what you mean about blogging being overwhelming sometimes...sometimes I have to put it on the back burner and go back to it when I get the chance because life gets in the way. But I'm happy you chose to continue blogging, Kim!

teresa said...

oh my goodness, this looks wonderful! i could eat this for breakfast.

Nina T. said...

Looks yummy to me too! I bet it would be yummy w/ strawberries too! Love that you chose pecans instead of almonds....I would have done the same :P Keep on blogging girl!

Heavenly Housewife said...

Yummy :), that cake looks like it is just bursting with goodness :D
*kisses* HH

5 Star Foodie said...

The cake looks really delicious with all those raspberries and I like the pecans in it too!

MegSmith @ Cooking.In.College said...

I love raspberries! The next time I see some on sale I am definitely going to make this.

Thanks for entering my giveaway!

Julie said...

I know my berry-loving boy would love this! Hope you're having a great week :)

Angie's Recipes said...

Those raspberry bars are simply gorgeous! I would love to enjoy it with a large scoop of vanilla ice!

Natalie said...

what a perfect dessert/breakfast for this time of year! :)

Magic of Spice said...

I love raspberries as well and this does look amazing!
Please don't mention a potential of "quitting blogging" makes me squirmy...;)

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