Raspberry Cake with Pouring Cream

This is one of my husband’s favourite cakes, not least because it is a perfect cake for pouring cream overtop. It is a fluffier version of shortcake with built in fruit. I was looking forward to making it in three weeks or so as our raspberries are blooming and buzzing with bees. While looking for something else in the freezer I found 1 last package of frozen raspberries from last year. Treasure! I made it last night so we got our cake a few weeks earlier. My husband ate two pieces one after the other. If you know him, you know that this is a rare thing indeed. I leave you to draw your own conclusions.

  
Raspberry Cake

1/3 cup butter
1 cup sugar
1 egg
1 tsp almond extract
2 cups flour
1 Tbsp baking powder
1/4 tsp salt
1 cup milk
2 cups raspberries

Cream butter and sugar.  Add egg and extract, then add dry ingredients alternately with milk.  Beat just enough to keep batter smooth.  Pour into a greased, floured pan.  Sprinkle raspberries on the top.  Bake at 375 F for 30-40 minutes.  Serve with pouring cream.

Variations: This can also be made with peaches, plums, or strawberries, using vanilla in place of the almond extract.