AuthorSamuel DietzmannMy wife, Kelly, found this in a pastries cookbook, and has kept it as a standard for >20 years. Original credit goes to the Belle de Jour Inn, in Healdsburg CA
[cooked-sharing]
1 Egg (Well Beaten)
½ cup Sugar
½ cup Milk
2 tbsp Vegetable Oil
1 cup All-Purpose Flour
2 tsp Baking Powder
1 cup Berries
Topping
½ cup All-Purpose Flour
½ cup Sugar
3 tbsp Butter
1
Preheat oven to 375F.
2
In a bowl, combine egg, sugar, milk, and oil, and mix well.
3
Sift together flour and baking powder, then stir into the egg mixture.
4
Pour into a greased 8 inch square cake pan.
5
Sprinkle raspberries over the cake batter.
6
For the topping, mix flour with sugar.
7
Sprinkle topping over the raspberries.
8
Bake for 25-30 minutes, until the cake tests done (use a toothpick or cake tester).
9
Cut to 16 squares, best served warm.
Ingredients
1 Egg (Well Beaten)
½ cup Sugar
½ cup Milk
2 tbsp Vegetable Oil
1 cup All-Purpose Flour
2 tsp Baking Powder
1 cup Berries
Topping
½ cup All-Purpose Flour
½ cup Sugar
3 tbsp Butter
