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August 7, 2007 / Tony

Raspberry Cake with Marsala, Creme Fraiche, and Raspberries

I had forgottten about this recipe from Epicurious until I had occasion to think of creme fraiche this morning.  This recipe is a beautiful summer cake with a wonderfully light crumb and the great taste of marsala.  It works equally well as a morning pastry or as a summertime dessert.  Sour cream can be substituted for the creme fraiche but it won’t be as good.  Enjoy! 

Raspberry Cake with Marsala, Creme Fraiche, and Raspberries

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 (1 3/4 sticks) unsalted butter, room temperature
1 cup plus 4 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
4 cups fresh raspberries

2 cups crème fraîche or sour cream

Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan. Whisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries.

Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375°F. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.

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.) Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.

3 Comments

Leave a Comment
  1. Maya / Dec 31 2007 1:11 pm

    Can you use a regular ten inch pan with this?

  2. Tony / Dec 31 2007 3:48 pm

    Maya, I don’t see why not. Just be careful with the baking times as you’re changing the amount of the cake’s surface area. I’m sure it will turn out great if you keep a close eye on it. Good luck!

Trackbacks

  1. Homemade Creme Fraiche « Busy Nothings

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