Raspberry Buckle

½ cup unsalted butter        

½ tsp. salt

1 cup sugar                         

½ tsp. baking powder

3 large eggs                        

2- ½ pint raspberries

1 cup flour                           

confectioner’s sugar for dusting (optional) 

Preheat oven to 350 degrees.  Butter a 2-quart oval or square baking dish.  In a large bowl, cream butter and sugar with an electric mixer until fluffy.  Add eggs, one at a time, beating after each addition to combine.  In a large bowl, whisk together flour, salt, baking powder; with mixer on low speed, gradually add flour mixture until incorporated.  Spread batter into baking dish.  Scatter raspberries on top.  Bake until toothpick inserted in center comes out clean and top is golden brown, 45 to 50 minutes.  Let it cool 20 minutes; dust with confectioner’s sugar, if desired. 

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