The simplicity of this raspberry cake recipe is what makes it so incredible. The basic, lightly sweetened, cake is the perfect vessel for loads of fresh fruit. The fruit is the star here so use your favorite one. I used raspberries this time, however you can also use blueberries, strawberries, apples, peaches, pears, or whatever you like. That’s right, this recipe is ever so wonderfully adaptable! You can even add nuts or chocolate chips if you want.

I love making this cake because it comes together in, literally (as the kids say) minutes. No special mixer or kitchen equipment needed, just a bowl, measuring cups and a spoon to stir. It can be baked in a 9″ round cake pan or 8×8 brownie pan; it can be doubled (or even tripled) and baked in a 9×13 or half sheet pan.

Because it isn’t an overly sweet cake, I like to make this for a brunch spread, or as a accompaniment to a regular healthy breakfast. It’s also phenomenal served with a cuppa tea or coffee in the late afternoon when a sweet break is needed. But not too sweet –> sugar crashes in the afternoon do not make the day any easier!

This recipe is perfect for the novice baker of any age.

Step by Step

Drizzled with icing & ready to EAT. Dry Ingredients. Add wet ingredients. Spread batter in prepared pan. Arrange fruit on top. Sprinkle with cinnamon sugar. Marvel at it’s beauty. Just out of the oven.

I am in the process of becoming an Amazon Affiliate, which means that you will now start seeing links in my recipes for products that I recommend. This is a way for me to earn a little money while doing what I love –> baking, obviously :-D. This site has been almost entirely a labor of love. I have a few amazing patreon supporters (you know who you awesome folks are —thank you!!) however it would be helpful for the continuation of this site to receive more financial support. Ingredients do cost money…sadly, lol.

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