Sure, it’s a silly name, but don’t let that stop you from trying raspberry boy bait. We adapted it from this recipe, substituting the blueberries for raspberries, since we had more than enough fresh ones on hand.
This cake, when it came out of the oven, smelled incredible. When we finally got to eat it, it tasted just as good. But really, We couldn’t get over how good it smelled. We should bottle and sell it; that’s sure to be a success!
For the cake:
- 2 cups plus 1 teaspoon all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 16 tablespoons (2 sticks) butter (unsalted), softened
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 cup raspberries
Topping:
- 1/2 cup raspberries
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 350 degrees and grease a 13-by 9-inch baking pan.
- Whisk two cups flour, baking powder, and salt together in medium bowl.
- Beat butter and sugars until fluffy.
- Add eggs, one at a time, beating until just incorporated.
- Beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture.
- Fold in raspberries gently. They’re very delicate
- Spread batter into the pan.
- For the topping, scatter berries over the top of the cake.
- Mix the cinnamon and sugar together and sprinkle over the batter and raspberries.
- Bake for 45-50 minutes, cool, and eat.
All of our berries sank to the bottom, but that didn’t take away from the deliciousness of the cake.
We mixed everything by hand, for lack of a better option, even though the original recipe (and the rest of the modern world) uses an electric mixer. This wasn’t so bad, though, compared to whipping 10 eggwhites to a stiff peak by hand.
