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
Preheat oven to 375F.
In a bowl, combine egg, sugar, milk, and oil, and mix well.
Sift together flour and baking powder, then stir into the egg mixture.
Pour into a greased 8 inch square cake pan.
Sprinkle raspberries over the cake batter.
For the topping, mix flour with sugar.
Sprinkle topping over the raspberries.
Bake for 25-30 minutes, until the cake tests done (use a toothpick or cake tester).
Cut to 16 squares, best served warm.
Ingredients
Directions
Preheat oven to 375F.
In a bowl, combine egg, sugar, milk, and oil, and mix well.
Sift together flour and baking powder, then stir into the egg mixture.
Pour into a greased 8 inch square cake pan.
Sprinkle raspberries over the cake batter.
For the topping, mix flour with sugar.
Sprinkle topping over the raspberries.
Bake for 25-30 minutes, until the cake tests done (use a toothpick or cake tester).
Cut to 16 squares, best served warm.
