Description
A delightful dessert that combines the sweetness of honey with tart raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup honey (preferably local)
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup heavy cream (for frosting)
- 1/2 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Additional raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add honey and eggs, one at a time.
- Gradually add dry ingredients to the wet mixture, alternating with milk, starting and ending with dry ingredients.
- Gently fold in the raspberries.
- Pour the batter into the prepared pan and bake for 30 minutes.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the frosting on the cooled cake and garnish with raspberries.
Notes
Ensure all ingredients are at room temperature for best results. Don’t overmix the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg