Rate

Comment

Save

Share

Print

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