Ingredients:

  • 2 cups fresh or frozen black raspberries
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C) and thoroughly grease a 9-inch round baking dish or cast iron skillet with butter.
  2. In a small bowl, toss the black raspberries with the lemon juice and 1/4 cup of granulated sugar, then spread the mixture evenly across the bottom of the prepared dish.
  3. In a large mixing bowl, cream together the softened butter and 3/4 cup of granulated sugar until the mixture is pale and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, until the batter is smooth and velvety.
  7. Carefully pour the batter over the raspberries and use a spatula to spread it to the edges, ensuring the fruit is fully covered.
  8. Bake for 40–45 minutes until the top is mahogany-colored and a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let the cake rest for 10–15 minutes to allow the sauce to thicken and the sponge to set.