Thursday, September 12, 2013

Double Glazed Raspberry Cake

I planned on taking a weekend off from baking....BUT I bought some raspberries and unfortunately they were a little tart. Instead of letting them go to waste or having to suffer through 2 pints, I quickly found a way to put them to good use!

You'll see in the recipe that you add the batter to the pan then sporadically place the raspberries on top. It's hard to see after the cake is baked but my OCD kicked in once again and I had them in a perfectly spaced target formation. So proud! :)

  • 2 cups flour 
  • 1 tbsp baking powder 
  • 1/2 tsp salt 
  • 1 cup sugar 
  • 1/3 cup butter, softened 
  • 1 egg 
  • 1 tsp vanilla
  • 1/2 cup milk
  • 1/2 cup of vanilla or raspberry yogurt
  • 3 cups fresh raspberries
  • 1/2 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla

1. Preheat oven to 350 degrees, and grease a 9-inch spring form pan.

2. Cream together butter, egg, sugar, vanilla, milk, and yogurt. Add flour, salt, and baking powder. Mix just until moistened.

3. Spoon batter into pan and cover the top of the cake evenly with raspberries. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.

4. Mix together powdered sugar, milk and vanilla. Once the cake has cooled, brush the glaze on the top of the cake. Refrigerate for an hour, then glaze again.
Serves 8-10.

No comments:

Post a Comment