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  • Total Time

    Prep: 30 min. Bake: 45 min.


  • Makes

    15 servings

  • Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs plus 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • 4 cups fresh raspberries
  • 1/4 cup sugar
  • 1 jar (10 ounces) lemon curd
  • TOPPING:
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • Whipped cream, optional
  • Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13×9-in. baking dish.
  • In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake 45-50 minutes until bubbly and a toothpick inserted into cake comes out clean. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.
  • Nutrition Facts

    1 piece: 335 calories, 12g fat (7g saturated fat), 76mg cholesterol, 206mg sodium, 54g carbohydrate (38g sugars, 3g fiber), 4g protein.
    Source: Read Full Article