I made the most amazing dessert the other day. It was so good (am I allowed to say that about something I made?). I have always loved the Blueberry Snack Cake recipe I found years ago, and I was re-reading some comments on my blog on that recipe.
This past weekend, I just got a hankerin’ for some raspberries. I love raspberries. I just happened to have some frozen ones in my freezer for such a time as this.
I decided to take a friend’s advice and turn my Blueberry Snack Cake into Raspberry Snack Cake instead.
Wow. That was a great idea.
This was so delicious. I can’t believe I haven’t used raspberries in this before now.
I had another friend who said they tried this with peaches. I am so doing that next time.
This is just that kind of awesome recipe. I don’t think you could make it taste bad. Any berries (and some fruits) you happen to have on hand would work.
This is not a difficult recipe to make. You do have to cut the butter into the other ingredients, but I have a little trick up my sleeve to make short work of that task.
You see, I used to use a pastry cutter to cut my cold butter into the flour, but not anymore.
I use my cheese grater. Yep… my cheese grater!
By grating the cold butter into the flour, I save a bunch of time and wear and tear on my wrist. After grating it in, I just stir the butter into the mixture with a fork (or a pastry cutter if you insist) and it is good to go.
Incredible Raspberry Snack Cake
2 C all-purpose flour
1 1/2 C sugar
1/2 C cold butter
1 tsp baking powder
1 C milk
2 eggs, separated
2 C fresh or frozen raspberries (if using frozen; do not thaw before adding to batter)
In a mixing bowl, combine flour and sugar.
Add baking powder, milk, and egg yolks to remaining mixture; mix well. The batter will be thick and lumpy.
Beat egg whites until soft peaks form; then fold into the batter.
Pour batter into greased 9″x13″ baking dish.
Cut in the butter into the flour mixture. Set aside 3/4 C of the flour mixture for the topping.
Top with the raspberries.
Sprinkle with the reserved crumb mixture.
Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
So the next time you get a hankerin’ for dessert and you happen to have some berries on hand, give this one a try. You won’t be disappointed!
Raspberry Snack Cake is a delicious and versatile recipe that is a winner at any gathering. Use any berry you have on hand for an amazing treat! Swing by www.MommysApron.com for more great recipes.
- 2 C all-purpose flour
- 1 1/2 C sugar
- 1/2 C cold butter
- 1 tsp baking powder
- 1 C milk
- 2 eggs, separated
- 2 C fresh or frozen raspberries (if using frozen; do not thaw before adding to batter)
- In a mixing bowl, combine flour and sugar.
- Add baking powder, milk, and egg yolks to remaining mixture; mix well.
- Beat egg whites until soft peaks form; then fold into the batter.
- Pour batter into greased 9?x13? baking dish.
- Cut in the butter into the flour mixture. Set aside 3/4 C of the flour mixture for the topping.
- Top with the raspberries.
- Sprinkle with the reserved crumb mixture.
- Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
Use a cheese grate to grate the cold butter into the flour mixture, then stir it with a fork to quickly and easily cut the butter in.