Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 2 cups fresh raspberries
- 2 tablespoons granulated sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and 1 cup of sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients in three parts, alternating with the milk, and mixing until just combined.
7. Gently fold in the raspberries.
8. Pour the batter into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: Not available
Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Whole milk can be substituted with low-fat or non-dairy milk.
Variations:
- Substitute the raspberries with other fresh or frozen fruit such as blueberries, blackberries, or strawberries.
- Add 1/2 cup of chopped nuts or shredded coconut to the batter for added texture.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Be sure not to overmix the batter, as this will result in a dense cake.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Dust with powdered sugar for a pretty presentation.
Garnishes:
- Fresh raspberries
- Powdered sugar
- Whipped cream
Pairings:
- Vanilla ice cream
- Fresh fruit
- Coffee or tea
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. Check for doneness at the lower end of the baking time.
- If the cake is underbaked, it will be gummy in the center. Increase the baking time as needed.
Food Safety Advice:
- Be sure to use fresh, in-date ingredients.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
The Nantais Raspberry Cake is a classic French dessert that originated in the city of Nantes in the late 19th century. It is a simple cake made with fresh raspberries and a light, fluffy cake batter.
Flavor Profiles:
This cake has a light, sweet flavor with a hint of vanilla and tartness from the raspberries.
Serving Suggestions:
- Serve as a dessert after a meal.
- Enjoy as a snack with a cup of tea or coffee.
Related Categories
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Region: French