Raspberry Cake With Marsala Crme Frache
From bon appetit, june 2002. The combination of marsala and raspberries is incredible in this moist cake. dust the berries lightly with flour to help keep them from sinking in the batter. could substitute cherries or blueberries for raspberries; or substitute grand marnier for the marsala. I have made with frozen raspberries (takes 10-20 minutes longer to bake).
Steps
Position rack in center of oven and preheat to 400f.
Butter 10-inch-diameter springform pan.
In medium bowl whisk first 5 ingredients to blend.
In small bowl , combine marsala and orange juice.
In large bowl , beat 12 tablespoons butter and 1 cup sugar 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 375f 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 crme frache and 2 tablespoons sugar in small bowl.
Cut cake into wedges.
Top each with dollop of crme frache and fresh raspberries and serve.
Ingredients
all-purpose flour, baking powder, salt, baking soda, ground nutmeg, marsala, fresh orange juice, unsalted butter, sugar, eggs, vanilla extract, lemon peel, fresh raspberries, creme fraiche