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! |
