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Raspberry Buckle

6 servings

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
• 1 cup granulated sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 containers (1/2 pint each) raspberries (23/4 cups)
• Confectioners' sugar, for dusting (optional)
• Whipped cream (optional)

Preheat the oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream the butter and sugar with an electric mixer until fluffy. Add the eggs, one at a time, beating after each addition to combine.

In a large bowl, whisk together the flour, salt and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter and sugar mixture until it is incorporated.

Spread the batter in a baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes.

Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

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