Ingredients
CAKE:2 cups all-purpose flour1/2 teaspoon salt1 tablespoon baking powder1/3 cup butter, softened1 cup sugar1 large egg, room temperature1 teaspoon vanilla extract1 cup whole milk, room temperature3-1/2 cups fresh or frozen raspberries, thawedGLAZE:1-1/2 cups confectioners’ sugar2 tablespoons half-and-half cream or milk2 teaspoons butter, melted1 teaspoon vanilla extract
Preparation
In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top.
Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.
