Sweet Raspberry Cake

Name: Sweet Raspberry Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 1 c butter, softened; 2 c honey; 1 1/2 tsp vanilla extract; 6 eggs; 1 1/2 c white flour; 1 1/2 c whole wheat flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 c sour cream; 1 Tbsp grated lemon zest; 4 c fresh raspberries, separated into 2 cups each; 1/3 c sugar; 1 Tbsp cornstarch

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By Sherry Day
@SherryLynne

This is a deliciously moist cake topped with a sweet raspberry sauce

Rating:

★★★★★ 1 vote5

Serves:

Prep:

15 Min

Cook:

55 Min

Ingredients

1 c

butter, softened
2 c

honey
1 1/2 tsp

vanilla extract
6

eggs
1 1/2 c

white flour
1 1/2 c

whole wheat flour
1/2 tsp

baking soda
1/2 tsp

salt
1 c

sour cream
1 Tbsp

grated lemon zest
4 c

fresh raspberries, separated into 2 cups each
1/3 c

sugar
1 Tbsp

cornstarch
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How to Make Sweet Raspberry Cake

Step-by-Step

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.