Round Raspberry Cake

I have a ton of raspberries.  The smell of this cake baking in the oven is as amazing.

INGREDIENTS

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter softened

2/3 cup plus 1 1/2 tablespoons sugar divided

1/2 teaspoon vanilla

1 large egg

1/2 cup buttermilk

1 cup fresh berries

DIRECTIONS

Preheat oven to 400 degrees.  Butter and flour a 9-inch round cake pan.

Whisk together dry ingredients.

Beat butter and 2/3 cup sugar with an electric mixer at medium for approx. 2 minutes then beat in egg and vanilla.

At low speed, mix in dry ingredients in three batches alternating with buttermilk–beginning and ending with flour.

Spoon batter into cake pan, smooth top and scatter raspberries even over the top.  Sprinting with remaining 1 1/2 tablespoons sugar.

Bake until toothpick comes out clean about 25-30 minutes. Cool in pan for 10 minutes and then turn out to cool.

I got the recipe here.

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Thin Red Raspberry Line

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A little lemon and fresh raspberries turns a plain pound cake into a thing of beauty.

INGREDIENTS

½ cup unsalted butter, at room temperature

1 ¼ cups sugar

1 ½ teaspoons grated lemon zest

3 large eggs

1 teaspoon vanilla

2 cups all-purpose flour, plus additional for pan

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup sour cream

2 cups fresh raspberries

DIRECTIONS

Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.

Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.

Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.

I worked with this recipe.

 

High School Muffins


For my son’s first day of High School, I made these muffins using fresh raspberries and my pineapple jam from yesterday. They have nothing to do with High School but it calmed me down. #BakingTherapy

INGREDIENTS

1 1/2 cups flour

1/2 cup sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup milk

1 egg, beaten

6 tbsp melted butter

1 tsp vanilla

1/4 cup pineapple jam

1 cup raspberries

1/4 cup sliced almonds

DIRECTIONS

Preheat oven to 400 degrees.  Butter and flour muffin tin.

Whisk together dry ingredients.

Stir in wet ingredients. Do not over mix.

Fold in pineapple jam and raspberries.

Scoop into muffin tin and top with sliced almonds.

Bake for approx. 20-22 minutes until toothpick comes out clean.

Cool muffins on rack outside of muffin tin so they don’t get soggy.

 

 

Chocolate Almond Raspberry Sea Salt Thumbprints


It is kinda like a candy bar,  for grown-ups.

INGREDIENTS

1 cup flour

3/4 cup almond meal

1 stick butter at room temp + 2 tablespoons for chocolate filling

1/4 cup sugar

1 teaspoon vanilla extract

4 oz bittersweet chocolate broken into small pieces

2 teaspoons golden syrup

2 tablespoons raspberry jam

sea salt to taste

DIRECTIONS

Preheat oven to 350 degrees F. Line sheets with parchment paper.

In a small bowl, whisk together all-purpose flour and almond meal.

Combine the butter and sugar in the bowl of a stand or hand mixer. Beat them together on medium speed until light and fluffy, about 3 minutes, stopping once or twice to scrape down the sides of your bowl with a rubber spatula. Add the vanilla extract and beat for a few more seconds. Reduce the mixer speed to low, then add the almond meal-flour mixture a little at a time. Beat just until just incorporated into the dough — don’t overmix.

Scoop teaspoon-sized balls of dough (melon scoop size) and roll them to form small balls. Place the balls about 2” apart on the parchment-lined baking sheets. Using your thumb, make an indentation in the center of each cookie. Make sure you don’t press through the dough. Add a tiny dollop of raspberry jam in the center of each cookie.

Bake about 15 minutes, or until the cookies are only slightly colored around the edges; be careful to not overbake. Remove the baking sheets from oven and transfer the cookies to cooling racks.

To make chocolate filling: Using a double boiler or a small heat-proof bowl set over a pot of simmering water, combine chocolate, 2 tablespoons butter, and golden syrup. Stir until melted and smooth. Cool slightly. When cookies are cool, fill the thumbprints with the chocolate, and then sprinkle with sea salt. Allow about an hour for the chocolate centers to set.

I got the recipe here.