Mexican Raspberry Cake with a Twist

local_grocery_store Ingredients

• 2 cups All-purpose flour
• 1 1/2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1/2 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• 1/2 cup Whole milk
• 1 cup Fresh raspberries
• for dusting Powdered sugar

restaurant_menu Method

1. 1.Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. 2.In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.In a large bowl, cream together the butter and granulated sugar until light and fluffy.
4. 4.Beat in the eggs one at a time, then stir in the vanilla extract.
5. 5.Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. 6.Gently fold in the raspberries.
7. 7.Pour the batter into the prepared cake pan and smooth the top.
8. 8.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.Once cooled, dust the top of the cake with powdered sugar.
11. 11.Slice and serve!

lightbulb_outline Tips

• chevron_rightFor an extra burst of flavor, add a teaspoon of lime zest to the batter.
• chevron_rightIf fresh raspberries are not available, you can use frozen raspberries instead. Just make sure to thaw and drain them before adding to the batter.
• chevron_rightTo make the cake even more indulgent, serve it with a dollop of whipped cream on top.