Recipe: Fresh Raspberry Cake


In the beginning of September, we took a family trip to a local farm for some fruit picking. My lovely Great-Aunt came with us, too. She loves fruit picking and has taken me and my sibs many times over the years. For part of her birthday present this year, we got her a gift certificate for fruit picking at a farm in Kinderhook, which is where we went. We picked apples and raspberries and ate yummy cider donuts.


After we ate as many fresh raspberries as we could, I made this cake with them. It was really yummy– a nice mix of tart and sweet.

cake2 DSC_0025 DSC_0026 DSC_0027 DSC_0032 DSC_0033 DSC_0034 raspberry cake



  • 1-2 cups raspberries (depends on your preference)
  • 3 eggs
  • 1 stick melted & cooled butter (1/2 cup)
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1.5 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt

Preaheat oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick baking spray. Whisk together eggs, butter, vanilla, and sugar until everything is smooth. Add in flour, baking soda, and salt; thoroughly blend. Fold in raspberries (I popped mine in the freezer for about 20-30 minutes before I needed mine so they would hold up better for this step). Gently spread batter into prepared pan. Bake for 40-45 minutes until tester comes out clean. Cool in pan for 10 minutes or so then remove from pan. Top with whipped cream and serve.

Yup, from this:raspberry picking2to this:


Mmm, it was yummy!


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