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
Preparation
Heat oven to 350°F. Grease bottom and side of 8-inch round pan with butter; lightly flour.
In 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.
Bake 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.
