Raspberry Cloud Cake
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 284
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 21
- Protein
- 3
- Cholesterol
- 57
- Sodium
- 18
- Total: 55 min
- Active: 10 min
Ingredients
6 tablespoons butter, cubed, at cool room temperature
3 cups raspberries (1 1/2 pints)
1 egg
3/4 cup sifted self-rising cake flour
1/2 cup firmly packed light brown sugar
Directions
- Preheat the oven to 375 degrees F. Put the berries in the bottom of a 10-inch stainless steel skillet. Use a fork to beat the egg and 1/4 cup water in a small bowl until combined. Put the flour and sugar in the bowl of a food processor and pulse until the mixture is uniform. Drop in the butter cubes, toss with a fork to coat in the flour mixture and pulse until the mixture is crumbly and moist, about 8 long pulses. Add half of the egg mixture and process about 15 seconds. Add the rest and process another 15 seconds.
- Dollop the batter over the berries. Spread the batter with the back of a spoon--some berries will poke through, which is fine. Bake until the berries are bubbling and a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, about 30 minutes. Cool slightly and serve.