Sweet Raspberry Cake
Rating:
★★★★★ 1 vote
Serves:
10
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
How to Make Sweet Raspberry Cake
- 1For Cake: Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Pour into prepared pan. - 2In a large bowl, cream the butter and honey. Add the vanilla and eggs, beating well after each addition.
- 3In a separate bowl, combine the flours, baking soda and salt.
- 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.
- 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.
- 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.
About Sweet Raspberry Cake
Course/Dish: Cakes
Hashtag: #raspberry
