Raspberry Sticky Cake- An easy raspberry cake that is so good. Dangerously good. Like, get out your stretchy pants kinda good. Don’t miss it!
The Ingredients List:
- Flour + Baking powder + Salt
- Sugar
- Egg
- Butter
- Milk
- Raspberries in syrup
- Vanilla
Raspberries in Syrup: NOT pie filling. I have normally found these in the baking section of my grocery store. If you can’t find them, check out the recipe card for a link.
Can I use another flavor fruit? Yes. Just be sure it’s not the pie filling 😉
How to Make:
- First, drain your raspberries. Don’t discard the juice! Drain it into a bowl and set aside.
- Make your batter and stir in the raspberries ( NOT the juice). Spread into the pan and bake.
- While the cake is baking, make the syrup
- In a saucepan mix reserved raspberry juice and flour. If you don’t have enough juice to make a full cup, use water for the remaining amount. Bring it to a boil and let it boil until it’s thicken. This should take about 8-10 minutes.
- When your cake is done, let it cool for just 5-10 minutes. Then, pour the syrup on top and let it sink into the cake for 15-20 minutes.
- Let it cool completely before serving. Goes perfect with a dollop of whipped cream!
A last note about the syrup: I didn’t use all of the syrup for our cake. If you have any leftover, keep it in a covered container in the refrigerator for future use. It delicious on waffles 🙂
Raspberry Sticky Cake
Raspberry Sticky Cake- An easy raspberry cake that is so good. Dangerously good. Like, get out your stretchy pants kinda good. Don't miss it!
Ingredients
- FOR CAKE
- 1 cup flour
- 1 cup sugar
- 1 egg
- 2 TBSP butter, softened
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup milk
- 1 -15 oz can of raspberries in syrup (not pie filling)
- FOR SYRUP
- 1 cup juice from raspberries
- 1 cup sugar
- 1 TBSP flour
- 1 TBSP butter
- 1 tsp vanilla
Instructions
- Preheat oven to 325 degrees. Grease an 8 x 8 in baking dish.
- Drain raspberries into a bowl. Set aside juice to be used in syrup.
- In a bowl, whisk together flour, baking powder and salt. Set aside. In a mixing bowl, beat butter and sugar until creamy. Add in egg. Alternately with flour mixture, add in milk. Mix well.
- Add in raspberries and mix gently. Spread batter into prepared pan. Bake for 30-40 minutes or until center is firm.
- While cake is baking-Make your syrup
FOR SYRUP:
- In a saucepan over medium heat, mix raspberry juice (if you don’t have a cup, use some water to make a full cup) and flour. Bring to a boil and continue boiling until thicken. About 8-10 minutes.
- Remove from heat and stir in vanilla and butter.
- Once cake is done, let it cool for 5-10 minutes, then, pour syrup on top. Let it sit for 15-20 minutes to sink in before serving.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 393Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 179mgCarbohydrates: 83gFiber: 4gSugar: 61gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Eileen Engler
Thursday 15th of April 2021
Can this cake recipe be doubled to fit a 9x13 pan? Should a glass baking dish be used or a metal baking pan?
Eileen Engler
Friday 16th of April 2021
@Erin Table for Seven, Thank you Erin for getting back to me so quickly! I bought peaches in syrup (not crazy about raspberries) & hopefully will get a chance this weekend to make the recipe - will definitely double it & will let you know the result.
Erin Table for Seven
Friday 16th of April 2021
Hi Eileen- Glass or metal will both work. I haven't doubled this recipe into a 9 x 13 baking pan, so, I can't say for sure. However, I do think it would work. Please let me know if you give a try!