Table of Contents
Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place black raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar. Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.
*Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter. Preheat oven to 350°; grease a 9″x9″ baking pan. Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
Black or red raspberries (or both!) are tossed into a rich cake batter for the base of this fruit dessert. A buttery crumb topping is generously sprinkled on top and the whole thing is baked until golden brown and the berries burst with their sweet juices.
“This is a moist one layer cake that makes a stunning presentation. The raspberries topping the cake hold their shape and position when the cake bakes. I’ve also made this cake using blackberries and it’s just as pretty an… More.
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