And just like that perfect summer dress, the Raspberry Pudding Cake is simple, light and pretty.
Raspberry Pudding Cake
8 Tbsp. (1 stick) unsalted butter, melted and cooled, plus extra for greasing pan
3/4 cup granulated sugar, divided
1 Tbsp. fresh lemon juice
1 tsp. cornstarch
2 cups fresh raspberries
1/2 cup raspberry jam
1 cup all-purpose flour
1 3/4 tsp. baking powder
1/4 tsp. kosher salt
1 large egg
1/2 cup whole milk
1 tsp. pure vanilla extract
Melt butter and set aside.
Preheat oven to 375 degrees. Butter a 9-inch square baking pan.
In a small saucepan over low heat, stir together 1/4 cup sugar, 1/4 cup water, lemon juice and cornstarch, and bring to a simmer.
Add raspberries and raspberry jam and cook, stirring for an additional 3 minutes. Set aside.
In a medium mixing bowl, whisk together flour, baking powder, salt and remaining 1/2 cup sugar.
Whisk together egg, milk, melted butter and vanilla in a large mixing bowl.
Add dry ingredients and stir with a wooden spoon until just combined.
Spread batter into baking pan and top with raspberry sauce.
Bake until a tester inserted in the center of the cake comes out clean, about 20 to 25 minutes.
Cool in pan on a cooling rack for 5 minutes and serve.
Makes 6 servings.
— “The Pollan Family Table” by Corky, Lori, Dana and Tracy Pollan (Scribner; paperback, June 7, 2016; $20)