Ingredients for Raspberry Lazy Daisy Cake
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How to Make Raspberry Lazy Daisy Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small saucepan, heat 1 cup milk and 4 tablespoons (½ stick) butter until the butter is melted and the mixture is steaming. Do not boil.
- Gradually pour the warm milk mixture into the batter, mixing until just combined.
- Gently fold in 2 cups fresh raspberries.
- Pour batter into the prepared pan and sprinkle the top evenly with 3 tablespoons granulated sugar.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Optional Topping:** While the cake is baking, prepare the topping by combining ½ cup all-purpose flour, ½ cup brown sugar, ¼ cup chopped pecans or walnuts, and 6 tablespoons (¾ stick) cold unsalted butter. Cut the butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Sprinkle with the streusel topping (if using) after the cake has cooled.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
125g
Fat
58g
Carbs
14g
