Dana Treat – Treat Yourself

It Was 20 Years Ago Today…

Posted August 2, 2008

Raspberry Cake with Marsala, Creme Fraiche, and Raspberries
Adapted from
Bon Appetit Magazine
10 Servings

I have made this in a 9 inch springform pan for years and it turned out fine.

1 1/2 cups all purpose flour
1 tsp. baking powder

1 tsp. salt

1/4 tsp. baking soda

1/4 tsp. ground nutmeg

1/2 cup Marsala

1/4 cup fresh orange juice

14 tbsp. (1
3/4 sticks) unsalted butter
1 cup plus 4 tbsp. sugar

2 large eggs

1 tsp. vanilla

1 tsp. grated lemon peel

4 cups raspberries

2 cups creme fraiche or sour cream

Position rack in center of oven and preheat to 400 degrees. Butter 10-inch diameter spring form pan. Whisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in measuring cup. Beat 12 tbsp. butter and one cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2
additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups rasberries.

Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375 degrees. Dot top of cake with 2 tbsp. butter and sprinkle with 2 tbsp. sugar. Continue baking until tester inserted into center of cake come out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.

Mix creme fraiche and 2 tbsp. sugar in small bowl. (Cake and creme fraiche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill creme fraiche.) Cut cake into wedges and serve with creme fraiche mixture and additional raspberries.

Bill’s Blueberry Cobbler
Adapted from
Gourmet Magazine
Serves 4-6

I don’t know who Bill is but this is one easy recipe. For my party, I doubled this and baked it in a 8×11 inch pan. I put the butter in the pan and put it in the oven to melt it.

3/4 stick (6 tbsp) unsalted butter
1 cup all purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. grated nutmeg

1 cup sugar

2/3 cup milk

2 cups blueberries (about 11 oz)

Preheat oven to 375 degrees. In an 8 inch square or other 2 quart baking dish, melt butter. Into a bowl, sift together flour, baking powder, salt, and nutmeg and stir in sugar until combined well. Add milk and whisk batter until it is just combined. Pour batter into melted butter; do not stir. Pour berries into center of batter; do not stir. Bake cobbler in middle of oven for 40 minutes or until cake portion is golden and berries exude juices.

Serve cobbler warm or at room temperature.

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