Honey-Raspberry Tea Cake
Sarah Caron
Updated Aug 17, 2011
Make the most of summer's berry bounty with an old-fashioned tea cake. With a quick prep time of just 10 minutes, it's easy to bake and enjoy any time.
Honey-Raspberry Tea Cake
- Prep Time 10 min
- Total 1 hr 30 min
- Servings 8
- Ingredients 11
Ingredients
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup honey
- 2 eggs
- 2 teaspoons vanilla
- 2 cups Gold Medal™ all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup fresh raspberries
- Powdered sugar for garnish

Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Grease bottom and side of 8-inch round pan with butter; lightly flour.
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Step2In large bowl, beat oil, honey and granulated sugar with electric mixer on medium speed about 3 minutes or until a paste forms. Add eggs; beat about 1 minute or until well combined. Beat in vanilla. On low speed, beat in flour, baking powder and salt just until combined. Add milk; beat about 2 minutes or until smooth. With spoon, fold in raspberries. Pour batter into pan.
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Step3Bake 50 to 60 minutes or until toothpick inserted in center comes out clean and cake is a caramel color. Cool 15 to 20 minutes in pan. Carefully loosen edge of cake with knife; turn out onto cooling rack. Flip cake onto serving plate. Sprinkle with powdered sugar. Cake can be served immediately.
Nutrition
Nutrition Facts are not available for this recipe
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