My family has recipes to live for. But in those times, my grandmas and mom prepped those delicious foods by memory. Growing up in a family where it was so natural to involve kids in the cooking preparation process, I memorized a ton of recipes without knowing it! Now, I realize that I need to pour all those delicious gems that were prepared, baked, cooked in many ways for decades within the family, onto some sort of preservation format. This blog is a great way to do it.
Here it is one of my favorites – Raspberry Butter Cake Recipe. My grandmother used to make it in the morning. By the time all kids were up, a warm aroma of fresh raspberries and vanilla flavor of the baked dough was penetrating every cell of the house. Make it in your kitchen and indulge all your tastes in this historic recipe.
Raspberry Butter Cake
- 2 Sticks unsalted butter, room temperature, plus more for greasing
- 1-1/4 cup almond flour
- 3/4 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup wheat germ
- 2-1/4 tsp baking powder
- 2 cups + 2 Tbsp sugar
- 2-1/4 tsp kosher salt
- 2 Tbsp vanilla extract
- 7 large eggs
- 2 cup fresh rasperries + more for garnishing
- Whipped cream for serving, optional
- Preheat the oven to 350F
- Butter a 10-inch round cake pan and line the bottom with parchment paper. Butter the paper.
- In a medium bowl, whisk all of the flours with the wheat germ and baking powder until well blended.
- In the bowl for mixer, combine 2 butter sticks with 2 cups of sugar and salt. Beat until pale yellow and fluffy.
- Beat in vanilla.
- Beat in 1 egg at-a-time.
- The mixture will look "broken."
- Add DRY ingredient into the buttery mix and beat at low speed until incorporated, and the batter is smooth.
- Scrape the batter into the prepared pan and smooth the top.
- Arrange the 2 cups of raspberries on top, then sprinkle with the remaining 2 Tbsp of sugar.
- Bake for 50 minutes or until the cake is golden and a cake tester comes out clean.
- Transfer to a cooling rack for 15 minutes.
- Run a thin, sharp knife around the edge of the cake.
- Invert the cake onto a large plate, peel off the parchment paper.
- Turn the cake right side up on a serving plate and let cool until warm. Make it at lest 1 hour.
- Serve with fresh raspberries and whipped cream freshly prepared.
Look how yummy this looks!
The berries will “sink” into the cake during baking.
Tastes Like Heaven! Tea or Coffee?
Today’s story is one in a series of Hop Back in Time posts across several blogs sponsored by the Association of Food Bloggers which are looking at old restaurants, recipes and history of food and traditions. Please don’t stop with this story! Hop to the next blog to read more. You will adore Janes Adventures In Dinner!