Fresh Moist Raspberry Cake

The golden crusted Moist Soft Raspberry Cake

We went Berry Picking this Fall and came home laden with delicious freshly picked Balckberries and Raspberries and the outcome of the fresh berries is the just out of the oven light and airy sweet scented moist Fresh Rashberry Cake. The cake has a nice crust on it from the sugar and was a real winner with my family

I picked the receipe from http://www.kitchenbounty.com/2011/04/fresh-raspberry-cake.html and followed his buttermilk variation which made it light and less in calorie.

The Batter with the Raspberries

Ingredients:

•All Purpose Flour: 1 cup
•Salt: 0.25 tsp
•Baking Soda/ Soda Bicarbonate : 0.5 tsp
•Baking Powder: 0.5 tsp
•Butter Softened : 0.5 cups - 4 tbs - 0.5 stick
• Sugar : 2/3 cup + 2-3 tbs to sprinkle on the top
•Eggs : 1
•Vanilla essence - 0.5 tsp
•Buttermilk- 0.5 cup
•Fresh or Frozen Raspberries - 1 cup


Procedure:

•Preheat the oven to 400F . Line and grease a cake pan or tin that is 18cm/7 in square.Dust it with All Purpose flour.

•Sift together 1 cup of plain/all-purpose flour, 0.25 tsp salt, 0.5 tsp bicarbonate of soda/baking soda, 0.5 tsp baking powder.

•In a food processor, cream 0.5 cups softened butter until soft and fluffy and slowly add the sugar until well mixed Add the vanilla  and the  egg. Finally add the Buttermilk and mix well.

•Mix the dry Ingredients to the wet mixtures in small batches until combined.

•Pour the batter into the cake pan and level the top and add the raspberries to it. Sprinkle with sugar.

•Bake in the middle rack for about 25-30 minutes till the knife comes out clean. Cool before inverting the cake.

•Can be served with whipped cream

The Cake filled with Raspberries