I thought I’d share one of my favorite recipes. I’m not a big fan of cooking. It’s just not my thing; but I do enjoy baking and I have a terrible sweet tooth that’s keeps me busy in the kitchen. I usually find recipes on Pinterest or foodie sites and I like to play with them and add my own flavor. This recipe was adapted from a blueberry cake. It’s a dense moist breakfast cake that’s just delicious!
Raspberry Bundt Cake
Raspberry Bundt Cake
Ingredients
- 1 cup butter softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tsp lemon extract
- zest of one lemon
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh raspberries
- 1/2 cup brown sugar
- 8 tbsp raspberry currant jam
- Additional flour for dusting raspberries
Instructions
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Preheat oven to 350 degrees.
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Grease and flour a 9 inch Bundt pan.
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In a large bowl, cream together butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in sour cream, extracts, and zest.
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Combine flour, baking powder and salt; stir into batter until just blended.
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Toss washed raspberries in a couple tablespoons of flour, then gently stir into batter.
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Spoon half the batter into prepared pan.
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Sprinkle half of the brown sugar over batter then add dollops of the raspberry currant jam.
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Spoon the rest of the batter on top and sprinkle with remaining brown sugar.
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Using a knife or small spatula, gently swirl top of batter.
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Bake for 55 to 60 minutes or until toothpick inserted in crown comes out clean.
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Cool in pan over a wire rack. Invert onto serving plate and dust with confectionerâ??s sugar if desired.
Toss washed raspberries in a couple tablespoons of flour, then gently stir into batter.
Spoon half the batter into prepared pan.
Sprinkle half of the brown sugar over batter then add dollops of the raspberry currant jam.
Spoon the rest of the batter on top and sprinkle with remaining brown sugar.
Using a knife or small spatula, gently swirl top of batter.
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