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Category Archives: rasberries

Raspberry Buttermilk Cake

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What you are looking at is a slice of the most moist and delicious cake I have ever made.  I had an old recipe for a buttermilk cake that I thought would be stellar with the addition of the raspberries I had gotten in today’s CSA box from HighCross Farm.

Seriously, Best….cake…ever!

This is such a simple recipe. It took me 10 mins to prepare and 30 mins in the oven.  It doesn’t make a big cake (you will need only one round cake pan or small bundt pan).

This cake is beyond moist, and when you get a bite with the raspberries… the tart meets sweet will (not to sound corny) make your taste buds sing. 

I am going to have to bring this to work in fear of eating it all by myself.

Raspberry Buttermilk Cake

  • 1 c all purpose flour
  • 2/3 c sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 pint raspberries
  • 1 stick of butter, softened
  • 1/2 c buttermilk, shaken well
  • Powdered sugar for garnish

Preheat oven to 375

Grease a 9 inch cake pan and line with parchment. I used a smallish bundt pan.

In a medium bowl, whisk together flour, baking soda and baking salt.  Set aside

In a kitchen aid mixer or with a hand blender, cream butter and flour until light and fluffy (about 2 mins). 

Add the vanilla and egg  making sure it is mixed together well.

Turn your speed down a bit and alternately add the flour mixture and the buttermilk.

Spread the batter into the span smoothing out the top.  Scatter raspberries on top.  Since I used a bundt pan, I took a knife and marbled the raspberries throughout the batter.

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Bake for 30-40 mins or until golden brown and a toothpick in the center comes out clean.

Let cool and dust with powdered sugar.  Try not to eat it all yourself. 

Another close up.

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Posted by on August 14, 2009 in awesome, buttermilk, cake, oink, rasberries

 

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Raspberry Scones

This was my first time making scones ever.  I don’t think they came out bad at all. A different way to use up the end of season berries.

I found the recipe at http://www.cdkitchen.com.  A very simple and easy to follow recipe.

Raspberry Scones

  • 2 1/4 cups flour
  • 1/2 C sugar
  • 2 teaspoons baking powder
  • 1/4 C butter
  • 1/2 teasp. salt
  • 1 cup heavy cream
  • 1/2 pint of raspberries

Preheat oven to 425F degrees.

Combine flour, sugar, baking powder, and salt.

Cut butter into mixture until it resembles a course meal.

Set aside 2 teaspoons of cream. Add remaining cream and raspberries to dry ingredients.

Mix lightly with fork until mixture forms a stiff dough.

Knead on floured board 5 to 6 times. Roll into 7-inch round and cut into wedges.

Place 1 inch apart on greased baking sheet; pierce top and brush with cream.

Bake for 15 to 18 minutes.

Serve warm.

Note: When you mix the raspberries in the dough, they berries will break.  The juice from the berries is the liquid of this recipe with the cream.  I was put off at first because I wasn’t going to have whole berries peeking out of my scones, but understood as the dough was forming.

Also, flour your board well.  This is a very sticky dough and when you cut it into triangles, it tends to stick. Handle gently and feel free to add flour to the dough to make it less sticky.

One more…

 
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Posted by on October 9, 2008 in rasberries

 

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Raspberry Cream Cheese Pastry

Raspberries were in my CSA box this week.  I love the challenge of making something different each time I get some in my box.  I’ve conquered the sorbet, the gratin, a cake, a crumble and a cheesecake.  What else could I possibly do.

I could raid my freezer, fridge and pantry is what I could do.

I had some puff pastry in my freezer, some cream cheese, eggs and lemons in my fridge, and some vanilla and powdered sugar in my pantry.

This is what I wound up with in the end….

Mmmmmm…

Oh yeah…(don’t mind my messy plate..my fingers cannot help themselves)…

What you need:

  • 4 oz cream cheese at room temp
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 1 egg yolk
  • 1/2 C powdered sugar
  • 1/2 pint fresh raspberries
  • 1 sheet of puff pastry thawed out
  • egg wash and granulated sugar

With a wisk beat together the cream cheese, vanilla, lemon zest, egg yolk and powdered sugar.  Mixture will be thick and yellowish in color. Please try and refrain from eating it all before you put it in the puff pastry.

Cut your puff pastry in half with a pizza cutter.  Place one half on a grease cookie sheet.  Top with cream cheese mix and raspberries.  Do not fill to the edges.  Paint egg wash around edge with a basting brush.  Carefully place other half of puff pastry on top.  Crimp edges and baste with egg wash and sprinkle with sugar.

Bake at 375 for 25 mins or until puff pastry is deep golden brown.  Let cool! Don’t be a dummy like me and go at it right as it comes out of the oven.  Yeah, you will burn your mouth.  Ouch!

Enjoy!

 
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Posted by on September 5, 2008 in cream cheese, puff pastry, rasberries

 

White Chocolate Raspberry Cheesecake

I had gotten some beautiful raspberries in my CSA box this week.  I like to use them right away while they are at their freshest.  Tonight I made a white chocolate rapsberry cheesecake.

Note:  I didn’t make this until late, and I was anxious to try it before I went to bed.  Since I didn’t wait for it to cool over night the cut of the slice isn’t perfect, but it still looks good to me!

White Chocolate Raspberry Cheesecake

Crust
18 vanilla wafer cookies or  1 1/2 C graham cracker crumbs
1 cup almonds, toasted (optional)
4 1/2 tablespoons unsalted butter, melted

Filling
4 ounces white chocolate, chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs

1/2 pint fresh raspberries

Preheat oven to 350°F. Grease 8 in. springform pan and wrap tinfoil around bottom and up the sides half-way.  In a bowl mix melted butter, almonds and crushed cookies or graham cracker crumbs with a fork.  Press crust mixture on bottom of pan and up the sides a little.  Bake for 10 mins. Set aside keeping the oven hot at 350.  Note: I put my cheesecake pan in a deep baking dish or deep broiling pan and filled it up with boiling water until its halfway up the side of the springform pan.  This will help prevent the cheesecake from cracking on top. Hence the tinfoil wrap around the pan.

Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Place raspberries in a layer ontop of your crust.

Pour cheesecake batter over berries and smooth with spatula until even.

Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes.  After 20 minutes, run a knife around the edge of the cheesecake and carefully unhinge the sides of your springform pan.

Let chill overnight (preferrably) so the cheesecake sets completely. Enjoy!

 
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Posted by on August 22, 2008 in cheesecake, rasberries

 

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Raspberry-Lime Buttermilk Cake with Lime Glaze

I’m never one to toot my own horn, but tonight I am especially proud of myself.  When I get raspberries in my CSA box, I like to use them immediately while they are fresh.  I had made sorbet, a gratin and a crumble already and was in the mood for something a bit different.

I had searched the net for a recipe, but nothing was really popping out at me.  I have in my mind a basic cake recipe.  I thought for a while, looked at what I had in my pantry and fridge and came up with this. (Forgive the lighting in these pictures, I am by no means a professional).

Raspberry-Lime Buttermilk Cake with Lime Glaze

3 Cups flour

1 tablespoon Baking Powder

1 teaspoon Salt

1-2/3 Cup granulated sugar

1.5 sticks of butter at room temperature

3 large eggs

zest of two limes

2 teaspoons of vanilla

Juice of a lime and a half

3/4 Cups of Buttermilk

1/2 pint of fresh raspberries

Note: If you don’t have buttermilk, make your own.  1 Cup of milk with 1 tablespoon of vinegar or lemon juice.  Let stand for 5 mins and viola!

In one bowl sift flour, salt, baking powerder..set aside.  In a large mixing bowl:  Cream butter and sugar.  Add eggs one egg at a time.  Add lime zest, lime juice and vanilla and beat again.  Add dry ingredients alternating with buttermilk.  Gently fold in raspberries.  (Batter will be on the thick side).  Pour batter into a greased and floured bundt pan.  Bake at 350 for 45 minutes to an hour.  Let cool for 20 mins and gently take out of pan.  When cake is completely cooled drizzle on glaze.

Lime Glaze

1 Cup powdered sugar

2 tablespoons of lime juice (or however much gets you to the consistency you desire)

Wisk together.  Easy as that.

I couldn’t wait for my cake to cool completely, so my glazed melted literally into the cake…oooooh sooo good.

This cake is phenomenal!! The cake has just the right hint of lime and is pretty with he bright red raspberries and bright green lime zest.  The glaze is out of this world good.  Not too sweet, not too tart.  I beseech you to make this and let me know what you think.

 
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Posted by on August 8, 2008 in cakes, CSA, rasberries

 

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Raspberry Crumble

Red and Black raspberries in the CSA box this week. Yay! I know, I just had some earlier this week. Well, I will never tire of berries.

Tonight I took both berries, spread them on the bottom of my small casserole dish…

Sprinkled a little sugar over the top…

Made a streusel topping… (1/2 C flour, 1/3 C oatmeal, 1/3 C brown sugar, 4 tbs of butter, 1 tsp cinnamon..mix until all crumbly) sprinkled it on top of the berries…

40 mins later in a 350 oven…

keep going…I love the deep red color…

On my plate..

Go..make…now!

 
12 Comments

Posted by on July 25, 2008 in crumble, rasberries

 

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