Growing up, my mom had a large raspberry "patch" (as well as strawberries and rhubarb) behind our house. Every summer, we would have to go out each day to pick a bowl-ful of fresh raspberries. Whenever she sent me out, she was lucky I brought any inside, because I loved to just eat them as I picked! Anyway... anytime I come across a recipe that involves raspberries, strawberries, or rhubarb, I jump at the chance to make it because I really really really love the taste of them!
This cake isn't like a "birthday" cake or anything like that. It's more like a breakfast/coffee cake and it's oh so delicious!!!
Start out by mixing the following ingredients together:
1-1/2 cup sugar
1/2 cup oil (vegetable or light olive oil are what I usually use)
After mixing the above together well, add and mix the following:
1 cup buttermilk
1 tsp. vanilla
Add the following dry ingredients to the above "concoction" and mix together:
2 cups flour
1 tsp. soda
1/2 tsp salt
Pour the batter into a 9x13" cake pan. Spoon 2 cups of raspberries on top (you can also use strawberries, blackberries, boysenberries, etc.). Sometimes I put the berries on whole, other times I like to mash them up and put them on like that, which is what I did this time.
In a separate small bowl, mix the following together:
1/4 cup sugar
1/4 cup brown sugar
2 tsp. cinnamon
Sprinkle this on the top of the cake and bake it at 350* for 40-45 minutes. The cake will probably look a little odd when it's done cooking, because the berries usually move away from the edge of the dish. But don't worry!!! It will still taste super delicious :). This is one of my favorite dishes to make for brunches & breakfasts :).
Good luck and let me know if you try this!
CrockPot Philly Cheesesteak Soup Recipe
4 hours ago