on Aug 14th, 2007Quick raspberry cake
Raspberries are on sale so I bought some over the weekend, thinking a cake would be good. I make a couple elaborate cakes with these fabulous berries but, my goodness, it’s summer. I want something fast, refreshing and, if possible, not too sinful.
And this is it. Creamy on top, somewhat sweet, somewhat tart, loaded with appeal and the most time-consuming aspect is a couple hours in the fridge.
I was surprised to be able to find this recipe at the Better Homes and Gardens website. I like BH & G — I have their standard cookbook — but I dislike their site. I hear the constant click of my pop-up blocker and every third screen or so a big box appears urging me to subscribe. I hate that heavy-handed approach and I’m usually out of there before I can find anything to try.
But luck was with me. This cake uses egg product, if you desire, and fat-free yogurt. While I did opt for Egg Beaters® I used regular yogurt, partly because I prefer it in baked goods but primarily because I have a huge container of it. And I used one small container — 6 oz/170g — of berries.
It takes only a few minutes to make and about 35 to bake. The cake batter, the bottom layer, is heavy and the layer is thin going into the oven but bakes up well. Next time I’ll use parchment on the bottom instead of spray; trying to smooth the batter with a spatula was difficult because it slid around the pan. I ended up using my fingers and never did get it even. Parchment would also make it easier to transfer the cake to a serving plate.
I’ve edited the recipe for clarity and to add metrics; the link to the original is at the end. This will be a spring and summer regular in my house. I can see this with a dusting of cocoa or cocoa with a touch of cinnamon.
Raspberry Cake
1 cup fresh or frozen raspberries
1 cup (124g) all-purpose flour
1 cup sugar (210g), divided
1 teaspoon baking powder
2 ounces (1/2 stick, 56g) butter, melted
1/2 cup egg product or 2 eggs, divided
2 teaspoons vanilla
8 ounces (230g) plain fat-free yogurt
2 tablespoons (58g) all-purpose flour
1-1/2 teaspoons finely shredded lemon peel
Coat a 9-inch (24cm) springform pan with cooking spray; set aside. Thaw frozen raspberries, if using, at room temperature for 15 minutes. Drain thawed berries.
Preheat oven to 350 degrees.
In a medium bowl combine the 1 cup flour, 1/2 cup of the sugar, and the baking powder. Add melted butter, 1/4 cup of the egg product, and 1 teaspoon of the vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
In another medium bowl combine the yogurt, remaining 1/2 cup sugar, remaining 1/4 cup egg product, the 2 tablespoons flour, the lemon peel, and the remaining 1 teaspoon vanilla. Stir until smooth; pour over berries.
Bake about 35 minutes or until center appears set when shaken gently. [It needed more in my oven so I let it go 39 minutes, which was probably 2 minutes too long. I got a few cracks. ella]
Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill for 2 to 24 hours before serving.
Makes 12 servings
Source: Better Homes and Gardens
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