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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Unknown 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 Barnes Rosner 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'.

Anonymous 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 Barnes Rosner said...

Bye Anni! have a good week!