Irresistible Raspberry Brown Sugar Cake
I bake this buttery cake layered with tart fresh raspberries, brown sugar cinnamon streusel, and vanilla glaze.
Ingredients
- 1.5 cups King Arthur unbleached all-purpose flour
- 1.5 tsp Baking powder
- ½ tsp Fine sea salt
- ½ cup Land O'Lakes unsalted butter, softened
- ¾ cup Domino brown sugar, packed
- 2 Large eggs, room temperature
- 1 tsp McCormick pure vanilla extract
- ½ cup Sour cream or Greek yogurt
- 1.5 cups Fresh red raspberries
- ⅓ cup Domino brown sugar, packed
- ½ tsp McCormick ground cinnamon
- 2 tbsp Sliced almonds
Instructions
- Heat your oven to 350 degrees F.
- Grease an eight-inch square or round baking pan and line with parchment paper.
- Beat softened Land O'Lakes butter and brown sugar until creamy and smooth.
- Beat in eggs one at a time, then stir in vanilla and sour cream.
- Whisk flour, baking powder, and salt together in a bowl.
- Stir dry ingredients into the creamed mixture until just combined.
- Spread half the batter into the prepared pan and scatter one cup of fresh raspberries on top.
- Spread remaining batter over the berries.
- Top with remaining raspberries, brown sugar, cinnamon, and sliced almonds.
- Bake for 40 minutes until golden brown and a tester comes clean.
- Cool for fifteen minutes before slicing into warm squares.