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.

Prep Time

Minutes

Total Time

1:30

Hr:Mins

Makes

servings

1/2

cup canola oil

1/2

cup granulated sugar

1/2

cup honey

eggs

teaspoons vanilla

cups Gold Medal® all-purpose flour

tablespoon baking powder

1/2

teaspoon salt

1/2

cup milk

cup fresh raspberries

Powdered sugar for garnish

Heat oven to 350°F. Grease bottom and side of 8-inch round pan with butter; lightly flour.
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.
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.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

If desired, garnish the cake with fresh raspberries.

This cake can be stored at room temperature for up to three days.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Honey-Raspberry Tea Cake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens