- 3/4 c sugar
- 6 TBSP softened (not melted) butter
- 1 egg
- 2 c flour
- 2 tsp baking powder
- 1 tsp salt
- 1 c milk
- 1 c fresh red raspberries (or blueberries)
- the zest and juice of 1 lemon
- 1/2 c brown sugar
- 1 tsp cinnamon
- 1/4 stick of softened (not melted) butter
- 1/2 c chopped nuts (optional)
Note: I prepare this in my Kitchen Aid mixer; if you do not have a mixer, you can easily do it by hand
- Cream together the sugar, butter, and egg. In a separate bowl, combine the flour, baking powder, and salt. Add this to the creamed mixture alternately with the milk. Next, add the lemon juice and zest, mixing until smooth.
- Spray a 9x13 baking dish with cooking spray and add the batter to the pan.
- Sprinkle the raspberries on top of the batter.
- In a small bowl, prepare the topping by mixing together the butter, cinnamon, and brown sugar with your hands or a fork. Sprinkle this topping over the berries. Gently run a knife across the batter-berry-topping mixture, lengthwise and crosswise so that part of the topping goes into the batter. If using nuts, sprinkle on top.
- Bake at 350F for about 30-35 minutes (if using a glass dish, reduce baking temperature to 325F and increase baking time accordingly; the cake will be done when a toothpick comes out clean). Serve warm or at room temperature with a great cup of coffee or cold glass of milk. Note: My photo is not the best, but I promise it tastes great!