Celebrating family traditions with a Raspberry Butter Cake. Holidays are a special time when recipes are a way to go down the memory lane, remember those who are not with us, and to continue on the path of making new memories.
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./p>
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.
If you love fresh berries in your dessert recipes, check out yet another simple, yet so flavorful recipe – Fresh Blueberry Pie Recipe!
Modern Changes to the Traditional Raspberry Cake
I have made some small changes to the recipe like substituting whole wheat flour to the almond flour. Adding wheat germ to the recipe – it’s only 1/4 of the cup – this raspberry dessert cake gets a healthy doze of vitamin E which is a strong antioxidant and folic acid. So, we’ve got a dessert with a better, healthier profile for our family celebrations.
This moist raspberry cake has almond flour as the main ingredient. It is really good either fresh off the grill or after it is aged after a few days. I adore this simple and easy enough to bake recipe.
If you love fresh raspberries, take a look at this breathtaking Chocolate Raspberry Cupcakes that were specifically designed to celebrate Breast Cancer Awareness Month.
The above cupcakes have the best of the ingredients, like arrowroot and almond flour and unsweetened cocoa powder. A truly clean profile for a dessert recipe.
Kitchen Gadgets and Tools for Baking Pies and Cakes
Here are some of the baking tools and gadgets I keep in the kitchen. There’s always a way out in case you miss this or that baking tool!
- Deep pie baking dish – this is a glass pie dish which is a great way to bake
- Stoneware pie dish – if you love baking in ceramic dishes, then here’s a famous Le Creuset 9-inch Cherry Red pie pan
- Silicone spatula – these are durable and great for baking, cooking, mixing. You’ll get 4 in one set!
- Mixing bowls – these are my favorites from OXO. Thy are Stainless Steel mixing bowls and will last you a lifetime.
Be it a holiday dessert or occasional gathering of friends, I happily opt into this raspberry delight. You may, too.
Raspberry Butter Cake
Easy raspberry butter cake that uses almond flour as the main ingredient. Fresh raspberries float to the bottom of the cake when it is baked and ready to be served to your party.
- 1 sticks unsalted butter room temperature, plus more for greasing
- 1¼ cup almond flour
- ¾ cup whole-wheat flour
- ¼ cup wheat germ
- 2¼ tsp baking powder
- 2 cups + 2 Tbsp sugar
- 2¼ tsp kosher salt
- 2 Tbsp vanilla extract
- 7 large eggs
- 2 cups fresh raspberries + 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 ingredients 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 50-60 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.