Pecan-Topped Raspberry Cake

With a distinct flavor that works well in dishes from sweet to savory, red raspberries can add bright flavor and balance to recipes ranging from salads like Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette to a morning meal such as this Raspberry Coconut Smoothie Bowl. Plus, 1 cup of the flavorful red fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, a powerful antioxidant.

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Pecan-Topped Raspberry Cake
Servings: 8

3/4 cup granulated sugar, plus 1 tablespoon, divided
1/2 cup unsalted butter, softened
2 eggs
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon vanilla
1 bag (12 ounces) frozen raspberries
1/2 cup chopped pecans
1 tablespoon lemon juice
1 teaspoon cinnamon
whipped cream

Heat oven to 350 F.

In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well.

Pour batter evenly into 9- or 10-inch prepared pan.

Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.

Bake about 1 hour. Remove from oven and let cool.

Serve with whipped cream.


Source: Washington Red Raspberry Commission