It is only fitting that my previous post and this current one are about raspberries. After all, my blog entires have been few and far between ever since my life became consumed by a messy-haired, rosy-cheeked, ever-happy toddler. This same toddler is also a raspberry fanatic. He had been at the time of my previous post and and still is today. So, imagine his delight when, about a week ago, we took him to a raspberry patch to pick his favorite berries to his heart's content. Decked off in his favorite green rain boots and blue hat, he quickly got the gist of how to gently pluck the berries off the branch so that the hull remained, as well as discerning those that were ready to be picked from those that were not. Truth be told, I did not expect him to be able to fill up his basket but fill he did. He also knew, instinctively, that no amount of berry picking is complete with bit of tasting as you go. But in spite of all the tasting, we ended up taking home three pints of delicious local raspberries which was more than enough to make this equally delicious cake. A cake which, incidentally, is toddler approved.
Raspberry Cake
Adapted from Epicurious
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, at room temperature
2/3 cup plus 1 1/2 tbsp sugar, divided
2/3 cup plus 1 1/2 tbsp sugar, divided
1/2 tsp vanilla
1 egg
1/2 cup milk
1 1/2 to 2 cup fresh raspberries
1. Preheat oven to 400 degrees F. Grease and flour a 9 inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and 2/3 cup of sugar with and electric mixer until pale an fluffy, about 2 minutes, then add the vanilla and egg. Continue to beat well.
4. Turn the electric mixer speed to low, and mix in the flour mixture in 3 batches, alternating with milk, and beginning and ending with the flour mixture.
5. Pour the batter into the cake pan, gently smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the remaining sugar.
6. Bake until the cake is golden and a toothpick inserted into the middle comes out clean, about 25 to 30 minutes. Cool in the pan for 10 minutes, then turn out unto a wire rack and cool for an additional 10 to 15 minutes.
1. Preheat oven to 400 degrees F. Grease and flour a 9 inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and 2/3 cup of sugar with and electric mixer until pale an fluffy, about 2 minutes, then add the vanilla and egg. Continue to beat well.
4. Turn the electric mixer speed to low, and mix in the flour mixture in 3 batches, alternating with milk, and beginning and ending with the flour mixture.
5. Pour the batter into the cake pan, gently smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the remaining sugar.
6. Bake until the cake is golden and a toothpick inserted into the middle comes out clean, about 25 to 30 minutes. Cool in the pan for 10 minutes, then turn out unto a wire rack and cool for an additional 10 to 15 minutes.
Looks great!
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