At the bottom of each of my posts, just before the recipe, I offer to you what I was making one, two, and three years ago. Why do I do this? Partly because other blogs I like do it, partly because I want to offer you other seasonal recipes that you might not have seen when I originally wrote about them, partly as a reminder to myself of the things I have made. Truthfully, it’s kind of a pain in the neck. Do you care? Do you click back to those old recipes?
In my last post, as I was scrolling through my three years ago recipes, I came across this cake. It was no surprise to see it there – I make it every August and have for the past nine years. As soon as decent raspberries show up in the market, I make this cake, usually multiple times. Looking at the old sad photo from that three years ago post, I knew I had to write about it again, this time with a better photo.
This cake is so simple and it shows off the raspberries beautifully. I find raspberries to be a delicate berry, you don’t want to overwhelm them in either taste or texture. This cake is sturdy but not dry and it has a subtle and yet diffrent (from the Marsala) flavor that allows the berries to shine. I’ve made the delicious side cream with both crème fraîche and sour cream and I have to say, unless you have made your own crème fraîche, save yourself a few bucks and just use sour cream.
One Year Ago: Rice Noodles with Marinated Tofu and Shiitake Mushrooms
Two Years Ago: Grilled Potato Slices with Salt and Vinegar
Three Years Ago: Olive and Jarlsberg Sandwich
Raspberry Cake with Marsala
Bon Appétit
Makes one 10-inch cake
I have made this cake in both a 9-inch and a 10-inch springform pan. Both work fine. I usually bake with a superfine sugar but used a coarser one for this cake and really liked how the top got a little crunchy.
1 ½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
½ cup Marsala
¼ cup fresh orange juice
14 tablespoons (1 ¾ sticks) unsalted butter, room temperature, divided
1 cup plus 4 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
4 cups fresh raspberries, divided
Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan. Whisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 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 raspberries.
Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375°F. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.) Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.
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I definitely use and appreciate the links. :)
Comment by Alexa — August 6, 2011 @ 10:27 pm
I do like the links – I just started reading your blog a few months ago, so all of the looks back are great ways to see what other recipes you have on your site! I do click on them if they look like something I’d like to make!
Comment by Faith @ For the Health of It — August 7, 2011 @ 12:26 am
I actually love it when bloggers include those links. It gives me ideas for what to cook that’s in season and I’ve definitely clicked back on yours!
I love simple yet utterly delicious cakes like this that make use of summer’s finest product. The marsala must be such a nice twist.
Comment by Joanne — August 7, 2011 @ 1:03 am
Marsala is a nice surprise here. I’ve never had it in a dessert. Very pretty as well as delicious!
Comment by Nisrine — August 7, 2011 @ 1:48 am
Love this cake! I forget all the good recipes I make during the year, so I like the reminder links.
xo
Comment by stacey snacks — August 7, 2011 @ 2:52 am
I love the look back- and often find treasures from years past. hope you keep doing it!
Comment by catherine — August 7, 2011 @ 2:08 pm
Yes! I do click back! And the cake looks yummy… on the list for this week for sure.
Comment by Bridget — August 7, 2011 @ 2:13 pm
Yes I enjoy the the links too! I started reading your blog only within the last year, so I often click back to another yummy seasonal recipe. Love your writing and your recipes – thank you!
Comment by Paige — August 7, 2011 @ 5:19 pm
I also like the links. The snapshot view of the past is fun. But I really want to try the Raspberry cake with marsala, lemon and orange. Scrumptious tastes of summer.
Comment by Deb — August 7, 2011 @ 7:18 pm
I frequently click the links to old recipes :) I know I’ve discovered some great ones I missed the first time around!! Thanks, Dana.
Comment by Kathy — August 7, 2011 @ 7:19 pm
Yes, I like the click backs too! This cake looks lovely, and looks easy to convert to gluten free too.
Comment by Renee @ Beyond Rice and Tofu — August 7, 2011 @ 8:30 pm
I like seeing recipes from years past. It has introduced me to dishes I would otherwise overlook. Thank you for taking the time to do this for all of us.
Comment by sharon buffington — August 8, 2011 @ 1:45 pm
I also love the links to the previous years’ recipes!
Comment by Erin — August 8, 2011 @ 2:26 pm
I love the links–I think I click on at least 1 of the 3 every time I read one of your new posts!! :)
Comment by natalie (the sweets life) — August 8, 2011 @ 3:13 pm
I like the links!! :)
Comment by Cindy — August 8, 2011 @ 3:41 pm
I agree with everyone else about the links…even when it’s a recipe I’ve already looked at and bookmarked in the past, it’s nice to be reminded of them again!
Comment by Genevieve — August 8, 2011 @ 4:41 pm
Yes, I love your links at the bottom, it’s an extra bonus getting more than one recipe per blog post! And I’m thrilled you (re) posted this raspberry recipe. I just picked a ton of berries at my MIL’s house and have been looking for things to make!
Comment by Emily — August 8, 2011 @ 5:09 pm
I love your website and I definitely use the links. I am more of a fan of savory recipes, but this cake does look good.
Comment by Robin — August 9, 2011 @ 5:57 am
This does show off the raspberries nicely! And, now I’m wishing I could get late summer raspberries here. Also, I’m reminded that I need to try making my own creme fraiche.
Comment by lisaiscooking — August 9, 2011 @ 9:39 pm
I am a long time reader, but first time commenter…just wanted you to know that, like most every other person who has posted a comment, I love the links you include to the previous years’ recipes. I click on them often and enjoy the “bonus” of reading another post and reviewing a recipe I may have forgotten about. Keep up the wonderful work!
Comment by Jana — August 10, 2011 @ 2:00 am
A perfect cake wih a cup of tea!
Comment by Lola Lobato — August 10, 2011 @ 7:25 pm
Dana! Congrats on the new classes…wow, they sound amazing. So happy it’s going well. I also click on the links. I don’t have them on my blog only because I don’t really know how to do it, but I think as a blogger it must be nice, too, to kind of chronicle what you’ve been up to each year. And — how cool to have a recipe that you repeat year after year around the same time? That, in and of itself, makes me want to whip up this cake very, very soon. Hope you’re well, my friend!
Comment by Megan Gordon — August 11, 2011 @ 4:50 am
I love the links too! And that cake sounds fantastic and so simple – perfect for raspberries.
Comment by kickpleat — August 11, 2011 @ 5:51 pm
We had a really special gathering with our oldest group of friends last night and this was a hit. I was so pleased because several in the bunch are pretty amazing in the kitchen and therefore, even their spouses are spoiled :) (I felt as nervous feeding them as I would you!) Thanks for sharing such a delicious treat.
Comment by Kathleen — August 17, 2011 @ 8:33 pm
[…] there. Because of the berries. Because of cake. My friend and former neighbor posted this beautiful raspberry cake recipe on her blog several years ago. I’ve made it two summers in a row, making it an […]
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