RASPBERRY CAKE WITH MARSALA, CREME FRAICHE, AND RASPBERRIES

Raspberries are both baked in this tender, moist cake and served with it.

Ingredients

• 1 1/2 cups (360 ml) all purpose flour
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) baking soda
• 1/4 teaspoon (1 ml) ground nutmeg
• 1/2 cup (120 ml) Marsala
• 1/4 cup (60 ml) fresh orange juice
• 14 tablespoons (1 3/4 sticks (85 g)) unsalted butter, room temperature
• 1 cup (240 ml) plus 4 tablespoons (60 ml) sugar
• 2 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (5 ml) grated lemon peel
• 4 cups (960 ml) fresh raspberries
• 2 cups (480 ml) crème fraîche or sour cream

Method

1. Position a rack in the center of the oven and preheat to 400°F (205°C). Butter a 10-inch (25 cm)-diameter springform pan.
2. Whisk the first 5 ingredients in a medium bowl to blend. Combine the Marsala and orange juice in a small bowl.
3. Beat 12 tablespoons (180 ml) butter and 1 cup (240 ml) sugar in a large bowl until well blended. Beat in the eggs, vanilla, and lemon peel. Beat in the Marsala mixture in 2 additions, alternately with the flour mixture in 3 additions.
4. Transfer the batter to the prepared pan and sprinkle with 1 1/2 cups (360 ml) raspberries.
5. Bake the cake until the top is gently set, about 20 minutes. Reduce the oven temperature to 375°F (190°C). Dot the top of the cake with 2 tablespoons (30 ml) butter and sprinkle with 2 tablespoons (30 ml) sugar.
6. Continue baking until a tester inserted into the center of the cake comes out clean, about 15 minutes. Cool in the pan on a rack. Release the pan sides and transfer the cake to a platter. Cool to room temperature.
7. Mix the crème fraîche and 2 tablespoons (30 ml) sugar in a small bowl. (The cake and crème fraîche mixture can be made 8 hours ahead. Let the cake stand at room temperature. Cover and chill the crème fraîche mixture.)
8. Cut the cake into wedges. Top each with a dollop of crème fraîche and fresh raspberries and serve.

I was out of marsala, and my raspberry bushes were full, I had to do something before the birds ate them, so I made this yummy little cake with Milk instead of Marsala and I like it better, its lighter and more tender.