Honey-Raspberry Tea Cake

honey-raspberry tea cake Dessert
Honey-Raspberry Tea Cake
  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 8

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. MORE+ LESS-

Sarah Caron
Updated August 17, 2011
Gold Medal Flour
Make with
Gold Medal Flour


cup canola oil
cup granulated sugar
cup honey
teaspoons vanilla
cups Gold Medal™ all-purpose flour
tablespoon baking powder
teaspoon salt
cup milk
cup fresh raspberries
Powdered sugar for garnish


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  • 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.

  • If desired, garnish the cake with fresh raspberries.
  • This cake can be stored at room temperature for up to three days.

No nutrition information available for this recipe

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