Honey-Raspberry Tea Cake

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe for tea cake. A simple cake filled with raspberries and laced with subtle honey flavor … perfect for an anytime dessert.

Save and Share

false

( 1 Rating)

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

7dfa9fd1-caa0-4232-a921-ba7854a4547f

Prep Time 10 min
Total Time 1 hr 30 min
Servings 8

Ingredients

1/2: cup canola oil

1/2: cup granulated sugar

1/2: cup honey

2: eggs

2: teaspoons vanilla

2: cups Gold Medal® all-purpose flour

1: tablespoon baking powder

1/2: teaspoon salt

1/2: cup milk

1: cup fresh raspberries

: Powdered sugar for garnish

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 350°F. Grease bottom and side of 8-inch round pan with butter; lightly flour.
2 In large bowl, beat oil, honey and granulated sugar with electric mixer on medium speed about 3 minutes or until a paste forms. Add eggs; beat about 1 minute or until well combined. Beat in vanilla. On low speed, beat in flour, baking powder and salt just until combined. Add milk; beat about 2 minutes or until smooth. With spoon, fold in raspberries. Pour batter into pan.
3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean and cake is a caramel color. Cool 15 to 20 minutes in pan. Carefully loosen edge of cake with knife; turn out onto cooling rack. Flip cake onto serving plate. Sprinkle with powdered sugar. Cake can be served immediately.