Raspberry Ripple Cake by Naughtysquirrel

[rottiedogs]

Raspberry Ripple Cake
Submitted by Naughtysquirrel on October 19, 2010 at 4:15 pm

DESCRIPTION
it has raspberries and it's rippely

SUMMARY
Yield 8 pieces Source Submitted by: SAS on the OLD BC - Recipe by MOOMIE File under cake, moomie, raspberries

INGREDIENTS
Submitted by: SAS to the OLD BC

Last Updated: 3/11/2003

•

• 2 cups raspberry donut filling (* or make your own, see below)
• 2 1/4 cups flour
• 3/4 cup sugar
• 3/4 cup butter
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 egg, beaten
• 3/4 cup buttermilk

INSTRUCTIONS
Grease and flour a 9x13 baking pan.

• In a large mixing bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set 1/2 cup flour mixture aside for crumb topping. To remaining flour mixture, add baking powder, soda and salt; mix well. Make a well in the center.

• In a small bowl combine egg and buttermilk. Add all at once to the flour mixture. Stir just until moistened.

• Spread 2/3 of the batter over the bottom and 1” up the sides of the prepared pan. Carefully spread the filling on top of the batter in the pan. Spoon remaining batter in small mounds on the top of the entire surface. Sprinkle with crumb topping.

Bake in 350º oven to 30-35 minutes or until toothpick inserted in center comes out clean. Cook for a few minutes. Cut and serve warm.

• Makes 8 servings.

• *To make raspberry filling:
• 10-12 oz. package frozen raspberries
• 1/4 cup sugar
• 2 Tbls. cornstarch (if more is needed, dissolved in a little cold water.

• Heat on medium heat until thickened.

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