Honey-Raspberry Tea Cake

Make the most of summer's berry bounty with an old-fashioned tea cake. With a quick prep time of just 10 minutes, it's easy to bake and enjoy any time.

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

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

  • 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.

Expert Tips

If desired, garnish the cake with fresh raspberries.

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