Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl,cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine.
In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioner's sugar if desired.
With a large spoon scoop onto serving plates. Serve with a dollop of whipped cream, if desired.
Originally Submitted
3/15/2009
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