Just in time for spring and summer--a light, airy cake filled with fresh raspberries. Think sponge cake, but MOIST, and scented with the sweet taste of these red jewels. Warm from the oven, it has a nice crust from the sugar and is a knock-out for breakfast. As a light dessert, it needs no embellishments. Oh, okay . . . go ahead and add a huge dollop of fresh whipped cream.
 |
| One, six-ounce plastic packet of berries is sufficient for this cake. |
The original recipe is from Gourmet, but I found several variations on-line. I chose to skip the buttermilk as some others did; instead, I added 1/2 cup sour cream and increased the eggs from one to two. Next time I will skip the vanilla, too; instead, I will add a bit of almond extract and the some fresh zest from a lemon.
This cake had a beautiful rise to it. After spraying the pan, I cut a round sheet of cooking parchment to line the bottom and then sprayed that after fitting it in. The cake turned out of the pan with ease.
Yes, you could probably use other berries/fruit. Just make sure it's as fresh and sweet as possible. One foodie even cut up fresh strawberries.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter, softened (1/2 stick)
- 2/3 cup sugar plus and extra 2-3 tablespoons for sprinkling on the top of the batter
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup sour cream
- 1 six-ounce container fresh raspberries
- (if using buttermilk use 1/2 cup well-shaken buttermilk and only one egg and omit the sour cream)
Spray a 9-inch round cake pan and line with parchment paper (or wax paper) and then spray the paper. Pre-heat oven to 400 F.
Whisk together the flour, baking powder, bakings soda, and salt.
Beat the butter until soft, pale and fluffy. Begin adding sugar in small amounts until well mixed and fluffy (about 2-3 minutes). Beat in the vanilla. Add egg(s) and beat well. Add the sour cream and beat well.
At low speed, mix in the flour in 3-4 batches, until just combined. Spoon batter into prepared cake pan and smooth the top. Carefully place raspberries evenly over surface. Sprinkle with the 2-3 tablespoons sugar (the original recipe called for 1 1/2 tablespoons).
Bake on middle rack until cake is golden and a toothpick or cake tester inserted into center comes out clean, 25-30 minutes. Cool in pan for ten minutes.
Turn out of pan onto a rack and cool. Invert onto a plate to serve.
