I've made this recipe 7-8 times now & everyone LOVES it (both as breakfast or as dessert, served warm & topped with ice cream!) Because my cake pan is more like a 9" (rather than an 8" as recipe calls for) and the batter part of this recipe barely makes enough to cover the bottom of the pan (much less needing to cover the raspberries), I usually make 1 & 1/2 times the amt. of batter (flour, sugar, baking powder&soda, salt, cream, butter & vanilla extract and 2 eggs). This gives you enough batter to spread on the bottom of the pan, top with raspberry/brown sugar mixture and still have enough batter to spread on top. Bake about 5 minutes longer. Delicious even leftover a couple of days later! Travels well & makes an excellent hostess gift.
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I've made this recipe 7-8 times now & everyone LOVES it (both as breakfast or as dessert,...