Directions:
- *Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
- Preheat oven to 350°; grease a 9 x9 baking pan.
- Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
- Pour into baking pan and cover with the raspberries, starting in the center; place berries, point up, in concentric circles until cake is covered (berries will hold their shape and position as the cake bakes); sprinkle with the remaining 1/4 cup sugar.
- Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.2 Kcal (851 kJ) | ||
| Calories from fat | 90.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.04g | 15% | |
|---|---|---|---|
| Cholesterol | 52.13mg | 17% | |
| Sodium | 315.66mg | 13% | |
| Potassium | 171.92mg | 4% | |
| Total Carbs | 27.23g | 9% | |
| Sugars | 23.28g | 93% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 2.68g | 5% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 81.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 169.41 Kcal (709 kJ) | ||
| Calories from fat | 75.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 15% | |
|---|---|---|---|
| Cholesterol | 43.46mg | 17% | |
| Sodium | 263.17mg | 13% | |
| Potassium | 143.33mg | 4% | |
| Total Carbs | 22.7g | 9% | |
| Sugars | 19.41g | 93% | |
| Dietary Fiber | 2.4g | 12% | |
| Protein | 2.24g | 5% | |
| Vitamin C | 8.9mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 68.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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