Raspberry Cake Topped with Fruit

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of sugar
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of butter, melted
• 2 eggs
• 1 teaspoon of vanilla extract
• 1 cup of raspberries
• 1/2 cup of fresh fruit (strawberries, blueberries, etc.)

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, combine the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until combined.
5. Fold in the raspberries.
6. Pour the batter into a greased 8-inch cake pan.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool for 10 minutes.
9. Top with fresh fruit.
10. Enjoy!

Interesting Facts

• Raspberries are high in antioxidants, vitamin C, and fiber.
• This cake can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to substitute other fruits for the raspberries and fresh fruit topping.