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Rustic Raspberry Cream Cake is a delightful dessert that combines the tartness of fresh raspberries with the richness of cream, all nestled within a tender, rustic cake. This recipe is perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or simply craving a sweet treat. With its vibrant colors and luscious flavors, this cake will surely impress your guests and satisfy your sweet tooth.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Prepare the Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Step 4: Fold in Raspberries
Gently fold in the fresh raspberries, being careful not to break them apart too much. Pour the batter into the prepared cake pan.
Step 5: Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Make the Cream Topping
In a mixing bowl, whip the heavy cream with powdered sugar and lemon zest until soft peaks form. This will create a light and fluffy cream to top your cake.
Step 7: Assemble the Cake
Once the cake has cooled completely, spread the whipped cream evenly over the top. Garnish with additional fresh raspberries for a beautiful presentation.
FAQ
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them before adding them to the batter to avoid excess moisture.
How should I store the Rustic Raspberry Cream Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but you can also freeze slices for later enjoyment.
Can I substitute the heavy cream for a lighter option?
Yes, you can use whipped topping or a lighter cream alternative, but the texture and flavor may differ slightly.
What other fruits can I use in this recipe?
Besides raspberries, you can experiment with other berries such as blueberries, strawberries, or blackberries for a delicious variation.
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