¾ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 cups fresh raspberries
½ cup raspberry jam
1 cup Domata Gluten Free Recipe Ready Flour
1 ¾ teaspoons baking powder
¼ teaspoon Kosher salt
1 large egg
½ cup whole milk
1 teaspoon pure vanilla extract
In a medium mixing bowl, whisk together the Domata Recipe Ready Flour, baking powder, salt, and the remaining ½ cup of sugar.
In a large mixing bowl, whisk together the egg, milk, melted butter, and vanilla. Add the dry ingredients and stir with a wooden spoon until just combined.
Spread the batter into the baking pan and top with the raspberry sauce.
Bake until a cake tester inserted in the center of the cake just comes out clean, 20 to 25 minutes. Cool in the pan on a cooling rack for 5 minutes and serve.