3/4 cup granulated sugar, plus 1 tablespoon, divided
1/2 cup unsalted butter, softened
2 eggs
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon vanilla
1 bag (12 ounces) frozen raspberries
1/2 cup chopped pecans
1 tablespoon lemon juice
1 teaspoon cinnamon
whipped cream
Heat oven to 350 F.
In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well.
Pour batter evenly into 9- or 10-inch prepared pan.
Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.
Bake about 1 hour. Remove from oven and let cool.
Serve with whipped cream.
