Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups golden brown sugar
3/4 cup unsalted butter
2 large eggs
2 teaspoons vanilla extract
1 cup pecans, coarsely chopped
1 1/2 pints fresh raspberries
Directions:
Preheat oven to 350.
Line 9x13x2″ baking pan with aluminum foil, extending foil over sides by 2″.
Butter and flour foil.
Whisk flour, baking powder, salt and baking soda in medium bowl.
Beat brown sugar and butter in large bowl until light and fluffy.
Beat in eggs 1 at a time, then add vanilla.
Add flour mixture and beat until blended.
Stir in chopped pecans.
Spread batter evenly in prepared pan.
Sprinkle raspberries over top.
Bake 50 minutes or until top is golden and tester comes out clean.
I have successfully doubled this receipe and baked it in a jellyroll pan.
Servings: 9
Time preparation: 10 min.
Time total: 60 min.