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Saturday, July 24, 2010

Auntie Vicki's Raspberry cake, made with strawberry preserves

This is a simple, and pretty little cake. I am naming it Auntie Vicki's Raspberry Cake for posterity sake. I admit I was dubious when I read over this recipe as it calls for only 1 cup of flour! Not very much. Not when you compare that to the amount of fruit - 1 & 1/4 cups!
But I do have faith in Vicki's cookery, so decided to give this recipe a test drive this morning. If you are wondering what I am referring to, check out this link to see the original post. One of my dear friends  (our dear Auntie Vicki) is a whiz around the kitchen and has a really cute blog. She featured her Raspberry Cake recipe about a month ago and I have been wanting to give it a whirl. What I noticed as I was mixing the batter that the recipe is almost identical to my favourite 'griddlecake/pancake' recipe from my Fanny Farmer cookbook. I also recalled a similar recipe by Serena Thompson of the Farm Chicks except that she uses cherry pie filling in her recipe and instead of a crumb topping she tops the cake with more batter... must give that recipe a whirl as well!  So I realized (!) that the batter is simply a 'shell' which encases the fruit, so it is possible to switch, strawberry preserves for raspberries, as I did. Or perhaps sliced peaches, or stewed rhubarb, or blueberries, or...... This is what i would call a perfect Coffee cake recipe! And only 35 minutes to bake too!
(Auntie Vicki's) Fresh Raspberry Cake
1 c flour
3/4 c sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1/3 c buttermilk
1/3 c butter, melted and cooled
1/2 tsp vanilla
1 1/4 c fresh raspberries (or enough to fully cover top of cake)
Crumb Topping:1/2 c brown sugar
1 T butter
2 T flour
Combine dry ingredients. Beat egg, buttermilk, butter and vanilla. Add dry ingredients to wet. Mix well. Spread in a greased 9X9 baking pan. Place raspberries evenly over top. Sprinkle on crumb topping. Bake at 375 for 35-40 minutes.
See the rhubarb and green apples, those will be the ingredients in my 'next go' at this cake recipe!

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4 comments:

vicki said...

This cake looks beautiful, especially with the pink hydrangeas and colourful potholders surrounding it! How did the taste test go? Swooning? I can attest that the recipe works equally well with blueberries and with raspberries & rhubarb together. When the blackberries ripen, they will be next up on the cake plate!

Darlene said...

...thank you. the pot holders and vase are from my mother's house. I really like them too!
Yes, Auntie Vicki, this recipe is a 'keeper'.

Anni said...

The cake really looks so adorable. My mother always cooked raspberry jam. I think the recipe I make time for. ^ ^ Let's see what will tell my friend to hen I get it. I wish you a nice week start, with many greetings from Germany. Bye bye Anni

Darlene said...

Bye Anni! have a good week!