Recipe Rating:
 1 Rating
Serves: 6-8
Prep Time:
Cook Time:
Cooking Method: Bake


1 c regular flour
1/2 c white wheat flour
1 1/2 tsp baking powder
10 Tbsp unsalted butter divided
3/4 c splenda baking sugar
2 large eggs at room temperature
2 tsp vanilla extract
1/2 tsp grated lemon zest
1/2 c 1% milk
1/3 c dark brown sugar (splenda if on hand)
3 c raspberries or
2 pkg (6 oz. each) raspberries
1/4 tsp salt

The Cook

Joanne Neal Recipe
Well Seasoned
Florence, MA (pop. 32,665)
Member Since Jul 2010
Joanne's notes for this recipe:
I was trying to find a raspberry dessert for my husband and one that I could make over so I could eat it as well. Found a recipe for blackberries so I substituted raspberries, used 1/2 cups white wheat flour w/reg flour,changed reg sugar to Splenda sugar and used 1% milk instead of whole milk. It came out fantastic! My husband loved and I can eat it w/o my carbs going overboard.
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Preheat oven to 350 deg. Whisk together, flours, baking powder and salt. In in large bowl, using a mixer, beat 6 TBLs of butter and sugar on high until light and fluffy, about 3 minutes.
Beat in eggs, vanilla and zest until combined. With mixer on low, add flour mixture in 2 additions alternating with milk, and beat until combined.
In a 10 inch skillet (cast iron if you have it), melt remaining butter (4 Tbls) over medium heat. Add brown sugar and cook, stirring 30 seconds.
Remove from heat and arrange raspberries evenly in skillet. Pour batter over berries and smooth top. Bake until cake is a deep golden brown and toothpick inserted in center comes out clean, 35 to 40 minutes, rotating half-way through.
Remove from oven when done and let cool in skillet on a wire rack for 5 minutes. Run a knife around edge and carefully invert cake onto serving plate. Serve warm or a room temperature. Heats well in microwave too.
Goes well whipped cream, Cool Whip or vanilla ice cream.


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