Black Raspberry Cake

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Ahh, what a weekend. No major obligations. Just quality family time doing whatever we wanted. We lounged, we went black raspberry picking again like last weekend, we swam in the rain and in the sunshine, we went to a movie and watched one at home and we celebrated our friend, Lesley’s, birthday which meant I spent a little time in the kitchen.

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I was a bit heavy handed with my dusting of powdered sugar and the edges were well done but it was still a well received cake.

Since I had 5 very ripe bananas sitting in the fridge I whipped up some chocolate chip banana muffins using my favorite Cooks Illustrated recipe for Ultimate Banana Bread. I blogged about this recipe way back in 2011 for the first time and included some terrible photos to boot. You can find those terrible photos and the recipe here and I highly recommend that you give it a whirl! Sorry I don’t have any improved pictures to post for you. The 12 normal sized and 24 mini muffins were annihilated before I thought to photograph them and it doesn’t help that my camera has been missing since the 4th…so that sucks.

Anyways, I didn’t think the muffins would be enough for our little birthday get together and I felt the birthday girl needed an actual cake for her candles so I whipped up one of my favorite little cakes that takes almost no time to throw together. I was turned on to this cake originally by my sister-in-law and can’t believe I haven’t shared it with you until now. It’s a pleasant alternative to a traditional birthday cake and is a crowd pleaser.

The recipe comes from Simply Recipes and it’s originally posted as a Blueberry Cake but since I failed to thaw my blueberries, was short on time and had a fridge full of freshly picked black raspberries it was a no-brainer to take a more seasonal approach to this cake.

Have a special function coming up?  Got a craving for something berry-filled and delicious? Give this cake a try! You’ll be glad that you did, I promise.

 

Blueberry or Black Raspberry Cake

Ingredients

  • 1 cup all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 oz (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 1/4 teaspoon vanilla
  • 2 large eggs
  • 2 cups blueberries/black raspberries/any other berry, rinsed and drained (if using frozen berries, thaw and drain first)
  • 1 teaspoon lemon juice
  • Powdered sugar for dusting

Method

1 Preheat oven to 350°F. Lightly butter a 9-inch springform pan and dust with flour. Or use a 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.

2 Combine 1 cup of flour with baking powder and salt and set aside.

3 Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the eggs one at a time and beat until well blended. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared baking pan.

4 Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

5 Bake on middle rack in oven for 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar before serving.

 

 

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