Monday, June 24, 2013

Raspberry Butter Cake

Raspberry Butter Cake Recipe


Who doesn't love raspberries? And who doesn't love a raspberry dessert recipe that is so quick and easy and turns out the most delicious cake every single time? A cake with a golden, crispy, buttery crust that envelopes a center that is dense, moist and bursting with sweet, juicy raspberries. I have made this recipe no less than 20 times and every time I do, it is gobbled up immediately. And I am reminded of the question: why don't I make this more often?

This is my favorite dessert to make when entertaining {and I always make 2 because people like seconds} because it is a fool-proof, no-brainer - a welcome dish to prepare after slaving over the savories. Use fresh raspberries now while they are in season and frozen, per the original recipe, when they are out of season. This cake needs no accompaniment but for guests I usually serve it with a small side of good vanilla gelato or a dollop of mascarpone. 

But this is also a favorite dessert to make for  the two of us when I want-something-sweet-and-I-want-it-now. And that is what happened yesterday. After being sidelined from my favorite hobby I couldn't wait to get back in the kitchen to make something, anything and for some unknown reason this recipe popped into my head. They say you crave what your body needs and I guess mine needed this confection. Two pieces to be exact. Oh no.

Raspberry Butter Cake

2 large eggs
2/3 c + 2 T sugar
1 c all-purpose flour
1/2 t baking powder
fresh raspberries {approximately 1/2 pint} or frozen raspberries
1 stick of cold butter {Kerrygold, salted}
nonstick cooking spray
powdered sugar

Beat eggs and sugar together until frothy, about 2 minutes.

Mix flour and baking powder in a bowl and add the the egg mixture. Whisk until just smooth which should only take a few seconds {be careful not to over-mix}.

Spray an 8" baking dish with nonstick spray and pour the batter in. Stick raspberries into the batter. Thinly slice the butter and arrange over the berries to cover.

Bake at 350 degrees for 30 to 40 minutes, until slightly brown. Let cool on a wired rack. Sprinkle powdered sugar on top. Slice into thirds horizontally and again vertically to create 9 pieces.

Yields 9 pieces.

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