Skip to content
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.

Advertisements

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: