Sweet Raspberry Cake
Rating:
★★★★★ 1 vote5
Serves:
10
Prep:
15 Min
Cook:
55 Min
Ingredients
-
1 cbutter, softened
-
2 choney
-
1 1/2 tspvanilla extract
-
6eggs
-
1 1/2 cwhite flour
-
1 1/2 cwhole wheat flour
-
1/2 tspbaking soda
-
1/2 tspsalt
-
1 csour cream
-
1 Tbspgrated lemon zest
-
4 cfresh raspberries, separated into 2 cups each
-
1/3 csugar
-
1 Tbspcornstarch
How to Make Sweet Raspberry Cake
- For Cake: Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Pour into prepared pan. - In a large bowl, cream the butter and honey. Add the vanilla and eggs, beating well after each addition.
- In a separate bowl, combine the flours, baking soda and salt.
- Add 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.
- Bake 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.
- For 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.
About Sweet Raspberry Cake
Course/Dish: Cakes
Hashtag: #raspberry
