Kodiak Raspberry Poppyseed Cake

Preheat the oven to 350℉. Line a 9-inch round cake pan with a circle of parchment paper. Lightly grease the paper and sides of the pan with butter or nonstick baking spray. Set aside.
In a large mixing bowl, whisk together the eggs until fully combined. Add the oil and 1/2 cup sugar, and whisk until the sugar is dissolved and the mixture is fully emulsified. Stir in the water or milk until combined..
Fold the Power Cakes mix into the wet ingredients until just combined, being careful not to over mix. Pour the batter into your prepared pan, smoothing out the top with a spatula. Gently tap the pan against the counter a few times to eliminate air bubbles. Top with the raspberries and sprinkle with the remaining 1 tablespoon sugar.
Bake until the cake is golden and a tester inserted into the center of the cake comes out clean, about 25-30 minutes. Transfer the pan to a baking rack and let cool completely.
To serve: dust cake with powdered sugar & garnish with fresh raspberries

Save Recipe

Add To Collection Add To Meal Planner Add To Shopping List

You Might Also Enjoy These Recipes:

PRO

Keto Raspberry Cheesecake

Mel

PRO

Swedish Pancakes With Homemade Raspberry Jam (“Pannkakor”)

Margot Miller

PRO

Buttery Raspberry Crumble Cookies

Susan Heeney Saxton

PRO

Raspberry White Chocolate Baked Oats (Tiktok Recipe)

Simon (Remy) P

Get RecipeCloud For iPhone or iPad Today