Raspberry Cake With Marsala & Crème Fraîche |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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From Bon Appetit, June 2002. The combination of Marsala and raspberries is incredible in this moist cake. Dust the berries lightly with flour to help keep them from sinking in the batter. Could substitute cherries or blueberries for raspberries; or substitute Grand Marnier for the Marsala. I have made with frozen raspberries (takes 10-20 minutes longer to bake). Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
1/4 teaspoon baking soda |
1/4 teaspoon ground nutmeg |
1/2 cup marsala |
1/4 cup fresh orange juice |
14 tablespoons unsalted butter, room temperature |
1 cup sugar |
2 large eggs |
1 teaspoon vanilla extract |
1 teaspoon grated lemon peel |
4 tablespoons sugar |
4 cups fresh raspberries, divided |
2 cups creme fraiche or 2 cups sour cream |
Directions:
1. Position rack in center of oven and preheat to 400°F
2. Butter 10-inch-diameter springform pan.
3. In medium bowl whisk first 5 ingredients to blend.
4. In small bowl, combine Marsala and orange juice.
5. In large bowl, beat 12 tablespoons butter and 1 cup sugar until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions.
6. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries (sometimes I sprinkle with 2 cups of raspberries).
7. Bake cake until top is gently set, about 20 minutes.
8. Reduce oven temperature to 375°F Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar.
9. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes.
10. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
11. Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.)
12. Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.
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