july 28, 2020
Maybe you’ve started to entertain again, safely and with distance between your guests. Maybe you are getting more adept at preparing elaborate home brunches, weary of dining options limited to carryout. Or maybe you just want some homemade cake. If you fall into any of these maybes, here is a summery cake for you with fresh raspberries and raspberry fruit spread for a double dose of berry.
If you love to bake, please don’t be intimidated by my use of gluten free flour. All the baked goods featured in this blog will do just fine with regular, all purpose flour. And if baking is your thing, you also won’t be intimidated by baked treats with several steps and the use of an electric mixer. You know the trick is to have all your ingredients measured and ready during the prep phase, so that the baking phase is a snap. Good news for this cake : no mixer! Had you worried there.
In the past, I relied on my own mixture of gluten free flours like brown or white rice, potato starch and tapioca starch, with the addition of xanthan gum to help the flours hold together. Now there are a variety of all purpose gluten free flours with xanthan gum added to the mix, making it super easy to get everything from cookies to cakes perfect every time and tasting “just like” the real thing (this is the ultimate compliment your dinner guests will offer with wonderment and marvel, that your cake tastes just like real cake!).
You are lucky if you live near a berry farm to source your fruits. Agriberry has been my source for delicious local fruit for years. From the savory like Spring Breakfast Salad to the sweet like Blackberry Butter Pecan Ice Cream, I can always count on Agriberry, found at nearby neighborhood markets and farmer’s markets, to provide superior flavor and just-picked quality to my recipes. Today’s tender cake would do well with just fat juicy raspberries, but I’m adding some raspberry fruit spread to lend a ribbon of super berry taste to the cake interior. This is a cake rich with egg and sour cream. Despite the presence of fresh fruit it will keep at room temperature for several days, making it ideal for baking ahead and taking to a peaceful vacation getaway for brunch or snacking.
If you decide to make the gluten free version of this cake, I’ll bet everyone tells you it tastes “just like real cake”.
Double Raspberry Cake
recipe by Michele Humlan, The Good Eats Company
makes one 9 X 13 cake
3 cups all purpose gluten free flour blend* (I like King Arthur 1-for-1)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2 cups sugar
one stick unsalted butter (4 ounces), melted and cooled
½ cup neutral oil like canola
2 teaspoons pure vanilla extract
½ cup sour cream
3 large eggs, room temperature
½ cup raspberry fruit spread (fruit juice sweetened), mixed until smooth
2 cups fresh raspberries
optional garnishes : powdered sugar, fresh raspberries
*regular all purpose wheat flour works just as well
- Preheat oven to 350 degrees.
- Grease 9 X 13 baking pan with cooking spray.
- Whisk flour, baking powder, baking soda, salt with whisk in small mixing bowl.
- In large mixing bowl, use same whisk to combine sugar, melted butter and oil.
- Add vanilla and sour cream, whisking until combined.
- Add eggs, one at a time, whisking until just combined.
- Whisk in dry ingredients, gently mixing until well combined.
- Add just enough cake batter to bottom of pan (almost half), spreading with spatula to edges.
- Drop spoons of raspberry fruit spread evenly across batter, using table knife to swirl fruit spread into batter.
- Scatter fresh raspberries evenly on top, then add rest of batter in dollops – you will see some berries.
- Bake about one hour or until cake tester comes out clean and you see cake begin to pull away from the sides; time may be less for cake made with all purpose regular flour (40-45 minutes)..
- Let cool completely before slicing and serving; cake lasts at room temperature in a cool spot up to 4 days, then freeze remainder.
- Garnish servings if desired with powdered sugar and fresh berries.