Raspberry Cake With Marsala, Crème Fraîche, And Raspberries
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt1 tsp
Baking Soda1 tsp
Ground Nutmeg1 cup
Marsala1 cup
Orange Juice (fresh)2 large
Egg1 tsp
Vanilla Extract1 tsp
Lemon Peel (grated)4 cups
Raspberry (fresh)Directions:
1
Position rack in center of oven and preheat to 400°F
2
Butter 10-inch-diameter springform pan
3
Whisk first 5 ingredients in medium bowl to blend
4
Combine Marsala and orange juice in small bowl
5
Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended
6
Beat in eggs, vanilla, and lemon peel
7
Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions
8
Transfer batter to prepared pan
9
Sprinkle with 1 1/2 cups raspberries
10
Bake cake until top is gently set, about 20 minutes
11
Reduce oven temperature to 375°F
12
Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar
13
Continue baking until tester inserted into center of cake comes out clean, about 15 minutes
14
Cool in pan on rack
15
Release pan sides; transfer cake to platter
16
Cool to room temperature
17
Mix crème fraîche and 2 tablespoons sugar in small bowl
18
(Cake and crème fraîche mixture can be made 8 hours ahead
19
Let cake stand at room temperature
20
Cover and chill crème fraîche mixture
21
) Cut cake into wedges
22
Top each with dollop of crème fraîche and fresh raspberries and serve
23
Position rack in center of oven and preheat to 400°F
24
Butter 10-inch-diameter springform pan
25
Whisk first 5 ingredients in medium bowl to blend
26
Combine Marsala and orange juice in small bowl
27
Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended
28
Beat in eggs, vanilla, and lemon peel
29
Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions
30
Transfer batter to prepared pan
31
Sprinkle with 1 1/2 cups raspberries
32
Bake cake until top is gently set, about 20 minutes
33
Reduce oven temperature to 375°F
34
Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar
35
Continue baking until tester inserted into center of cake comes out clean, about 15 minutes
36
Cool in pan on rack
37
Release pan sides; transfer cake to platter
38
Cool to room temperature
39
Mix crème fraîche and 2 tablespoons sugar in small bowl
40
(Cake and crème fraîche mixture can be made 8 hours ahead
41
Let cake stand at room temperature
42
Cover and chill crème fraîche mixture
43
) Cut cake into wedges
44
Top each with dollop of crème fraîche and fresh raspberries and serve