RASPBERRY NUT BUTTER CAKE
This is a lovely show off cake, especially when you want a fancy finale to a dinner party. Sprinkle with confectioners sugar over top just before serving to make it look even more attractive and delectable.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
- In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
- In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 41.6 g, Cholesterol 114.6 mg, Fat 21.4 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 9.5 g, Sodium 158.6 mg, Sugar 32.9 g
GLAZED RASPBERRY CRUMB CAKE
These decadent bars are reminiscent of a treat from your favorite coffee shop, and are good for breakfast or as an afternoon indulgence. If you're not a fan of raspberries, feel free to replace them with blueberries or blackberries. Or use a mix of all three, along with a mixed berry jam.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 squares of glazed raspberry crumb cake
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
- Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
- Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
- Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
- Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.
RASPBERRY CAKE WITH BUTTERCREAM ICING
My husband brought this recipe home from a co-worker years ago. Although a basic recipe, this cake is always a hit wherever I bring it. Even those who do not like raspberries, comment on how they like this cake much to their surprise. I also make it with frozen raspberries not thawed. I use my own icing recipe, which is included. I prefer to use butter.
Provided by Truffle Lady-46
Categories Dessert
Time 45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter, add suger and beat.
- Beat in egg and vanilla.
- Add dry ingredients alternately with milk, beginning and ending with dry ingredients and do not overmix.
- Pour into a 9 x 9 pan.
- Sprinkle raspberries over batter.
- Bake 350F for 45 minutes or until cake tests done.
- Icing.
- Cream butter and shortening.
- Add vanilla and salt.
- Beat in sugar, 1 cup at a time, blending well after each addition.
- Add milk and beat at hight speed until light and fluffy.
- Makes 3 cups.
Nutrition Facts : Calories 407.5, Fat 19.2, SaturatedFat 9.7, Cholesterol 46.5, Sodium 196.6, Carbohydrate 57.3, Fiber 1.4, Sugar 42.7, Protein 3
RASPBERRY NUT BUTTER CAKE
This is a lovely show off cake, especially when you want a fancy finale to a dinner party. Sprinkle with confectioners sugar over top just before serving to make it look even more attractive and delectable.
Provided by Allrecipes Member
Categories Raspberry Desserts
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
- In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
- In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 41.6 g, Cholesterol 114.6 mg, Fat 21.4 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 9.5 g, Sodium 158.6 mg, Sugar 32.9 g
RASPBERRY BUTTERMILK CAKE
Provided by Melissa Roberts
Categories Cake Mixer Brunch Dessert Bake Quick & Easy Raspberry Summer Buttermilk Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
RASPBERRY ALMOND BUTTERMILK CAKE
This is a good, basic go-to buttermilk cake - moist and ever-so-light - a great jumping off point for whatever you can dream up. Try different berries - the original had no almond extract or almonds but I love it. A little cinnamon and nutmeg with pinch of ginger with peach chunks would be delicious. This is a thin cake and cooks very quickly, which is lovely if you invite someone over for coffee and cake and have no cake, or wake up with a craving! Adapted from Gourmet and Smitten Kitchen
Provided by momaphet
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt and set aside.
- In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla & almond extract and the zest. Add egg and beat well.
- At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar and sliced almonds.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Or if your like me cool it just long enough to take your pictures and serve it straight from the pan.
Nutrition Facts : Calories 445.5, Fat 16.3, SaturatedFat 8.1, Cholesterol 78.2, Sodium 500.8, Carbohydrate 68.7, Fiber 3.6, Sugar 41.3, Protein 7.5
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- In a medium bowl, whisk all of the flours with the wheat germ and baking powder until well blended. In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), combine the 2 sticks of butter with 2 cups of the sugar and the salt and beat at medium speed until pale yellow and fluffy, about 3 minutes. Beat in the vanilla, then beat in the eggs 1 at a time, scraping down the side and bottom of the bowl (the mixture will look broken). Add the dry ingredients and beat at low speed just until incorporated and the batter is smooth. Scrape the batter into the prepared pan and smooth the top. Arrange the 2 cups of raspberries in a single layer on top, then sprinkle with the remaining 2 tablespoons of sugar. Bake for about 50 minutes, until the cake is golden and a cake tester inserted in the center comes out clean. Transfer to a rack to cool for 15 minutes.
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