Raspberry Cake Bars

 

1/2

cup Gold Medal® all-purpose flour

1/2

cup granulated sugar

1/4

cup firm butter or margarine

1/2

teaspoon ground cinnamon

1/4

teaspoon ground cardamom, if desired

2

cups granulated sugar

3/4

cup butter or margarine, softened

1/3

cup buttermilk

4

eggs

2 1/2

cups Gold Medal® all-purpose flour

1/4

teaspoon salt

2

cups frozen raspberries, thawed, drained

2

teaspoons powdered sugar, if desired

• 1 Heat oven to 350°F. Grease bottom only of 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix 1/2 cup flour and 1/2 cup granulated sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in cinnamon and cardamom; set aside.
• 2 In large bowl, beat 2 cups granulated sugar and 3/4 cup butter with electric mixer on medium speed until creamy. On low speed, beat in buttermilk and eggs until smooth. Stir in 2 1/2 cups flour and the salt. Spread in pan. Sprinkle with raspberries and topping.
• 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 8 rows by 6 rows.