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Rustic Raspberry Orange Cake is a delightful dessert that combines the tartness of fresh raspberries with the zesty brightness of oranges. This cake is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or simply a treat for yourself. With its moist texture and vibrant flavors, this recipe is sure to become a favorite in your baking repertoire. Follow this easy step-by-step guide to create a stunning cake that will impress your friends and family.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ cup fresh orange juice
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Step 4: Add Eggs and Flavorings
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract, orange zest, and fresh orange juice.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 6: Fold in Raspberries
Gently fold in the fresh raspberries, being cautious not to break them apart.
Step 7: Bake the Cake
Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9: Serve and Enjoy
Once cooled, dust the top with powdered sugar if desired. Slice and serve your Rustic Raspberry Orange Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them to avoid excess moisture in the batter.
How do I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I substitute the orange juice with another juice?
Yes, you can substitute orange juice with lemon juice or any other citrus juice, but it may alter the flavor profile.
Is this cake suitable for freezing?
Absolutely! You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
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