Table of Contents
Add 2 cups flour, baking powder, salt and nutmeg; beat at low speed, scraping bowl often, until well mixed. Gently stir in raspberries. Spread batter into prepared pan.
Makes a small 8×8 cake and is delicious with a cup of coffee. Preheat the oven to 350 degrees Fahrenheit. In a medium-size bowl, beat together the egg, sugar, oil and vanilla until fluffy. In a small bowl, combine the flour, baking powder and salt. Whisk until well combined.
Both fresh raspberries and frozen raspberries will work. If you choose frozen, defrost the raspberries and allow them to drain well. You’ll find that if you use frozen raspberries, your cake batter will turn a little pink, which can be fun for different holidays! This will not happen as much with fresh berries. Why do I love coffee cake so much?
Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool. Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff).
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…