sweet raspberry cake
(1 rating)
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This is a deliciously moist cake topped with a sweet raspberry sauce
►
(1 rating)
yield
10 serving(s)
prep time
15 Min
cook time
55 Min
Ingredients For sweet raspberry cake
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1 cbutter, softened
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2 choney
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1 1/2 tspvanilla extract
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6eggs
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1 1/2 cwhite flour
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1 1/2 cwhole wheat flour
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1/2 tspbaking soda
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1/2 tspsalt
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1 csour cream
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1 Tbspgrated lemon zest
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4 cfresh raspberries, separated into 2 cups each
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1/3 csugar
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1 Tbspcornstarch
How To Make sweet raspberry cake
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1For Cake: Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Pour into prepared pan.
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2In a large bowl, cream the butter and honey. Add the vanilla and eggs, beating well after each addition.
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3In a separate bowl, combine the flours, baking soda and salt.
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4Add the dry ingredients to the creamed mixture, alternating with the sour cream, beating well after each addition. Fold in the lemon zest and 2 cups of raspberries.
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5Bake for 45-55 minutes, or until the cake pulls away from the side of the pan. Cool on a rack for 10 minutes before inverting the cake onto a serving plate.
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6For Sauce: In a saucepan, combine the sugar, cornstarch and remaining 2 cups of raspberries with 1/3 cup of water. Boil and stir until the sauce is smooth and thickened. Serve the sauce with the cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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