Simple Raspberry Cake

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?



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.



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!!