Raspberry Cake

There is something truly special about the feeling I get from baking desserts and goodies for family, friends and loved ones, whether they be elegant, rich and decadant, or simple and sweet. I just love being able to express myself through my baking and I love baking goodies for others to say thank-you, to let them know how I much I appreciate them, to let them know I care, and even for a just because! It is just very relaxing for me to be in the kitchen creaming butter and sugar together, or mixing flour and leaveners together, and adding special touches to everything sweet.

I made this raspberry cake for my mom and sister to take to Detroit while they were visiting friends and they called me after they ate it to thank me and tell me how wonderful and delicious it was!

This raspberry cake recipe comes from an Amish and Mennonite cookbook that my mom has and there are so may different recipes in it that I can't wait to try out! It is filled with savory dishes, cookies, cakes, pies, brownies, jams and much, much more! This cake is dense and very reminiscent to a coffee cake and you can add any kind of berry you like and it would be delicious. You can serve it as a dessert with ice cream or you can have it with breakfast with a cup of coffee or tea. The cake is thick, super moist and filled with beautiful and bright tart raspberries and it has a sweet and sugary golden crunchy topping and some of the topping mixture melts into the top of the cake perfectly.

Raspberry Cake: (From Amish and Mennonite Kitchens)

Makes 9-12 servings

-3/4 cup sugar

-1/4 cup vegetable oil

-1 egg

-1/2 cup milk

-2 cups flour

-2 tsp. baking powder

-1/2 tsp. salt

-2 cups raspberries, well drained

1. Cream together the sugar, oil, and egg until lemon-colored. Stir in milk, thoroughly.

2. Sift together the flour, baking powder, and salt and stir into creamed mixture.

3. Gently fold in the blueberries.

4. Spread batter into a greased and floured 9-inch x 9-inch square pan or a 9-inch round springform pan. Sprinkle with topping. Bake 45-50 minutes at 375 degrees F. Serve warm.

Topping:

-1/4 cup butter or margarine

-1/2 cup granulated sugar

-1/3 cup flour

-1/2 tsp. cinnamon

1. Melt butter. Stir in sugar, flour, and cinnamon.

2. Crumble over cake batter.