Raspberry Buckle

I was lucky enough to be in SLC when Becky was coming through and she gave me a bucket of fresh raspberries.  I made a batch of jam but wanted something else tasty to enjoy this great harvest.  Yes I did another Pinterest search and came up with this recipe from Martha Stewart.  I bet you could use any fresh fruit that you have handy.  It was sweet enough that we didn't serve with whipping cream or ice cream.  It makes 8 servings and 300 calories per serving.

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1/2 cup all-purpose flour

1/2 cup wheat flour

1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)

 

Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.

 

Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes.