Italian Raspberry Cake

Serves 8 – 10

1 1/2 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

6 Tb unsalted butter, softened

3/4 cup sugar

2 eggs

2 Tb whole milk

2 pint raspberries

1/4 cup icing sugar

Preheat the oven to 350°F. Lightly grease a spring-form pan.

Mix together the flour, baking powder, salt, and cinnamon in a bowl.

In a separate bowl, beat the butter and the sugar. Add the eggs and milk. Add the dry ingredients to the egg mixture and stir by hand until just moistened. Do not over mix.

Spread the mixture into the bottom of the prepared pan. Press raspberries into the dough in a circular pattern of 2 or 3 rings.

Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.