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.  Serve with a big dollop of whipped cream or with vanilla ice cream while warm.                                     

*These ingredients available at the Market!

Recipe courtesy of Mary Margaret Kuhn, Kuhn Orchards.