crème fraîche raspberry cake

i can make a point by saying that, yes, i had to bake this cake twice. the first time around: no success. what happened? one: added too many berries (…in relation to cake). and did not let it cool enough before removing it from the pan. so, yes, cake pieces. broken. 
as i speak, i’m indulging in some trashy tv (let’s not mention which series) and a good bowl of soba noodles to unwind form the past three days’ adventures. life is for long hugs. well, and trashy tv, obviously. 
crème fraîche raspberry cake
175 g flour
1 tsp. baking powder
1 pinch salt
1 pinch baking soda
115 g butter, soft
150 g sugar
2 eggs
200 g crème fraîche
200 g raspberries (frozen works as well, just do not defrost before using)
1 tbsp. brown sugar
preheat the oven to 175° c / 350° f to top / bottom heat. grease and flour a loaf tin of 25 cm. for the dough combine flour, baking soda, baking powder and salt and put aside. in another bowl, combine butter and sugar with a hand mixer until creamy. add one egg after another. now add crème fraîche and flour mix, alternating between the two. carefully fold in the raspberries into the dough, then fill the dough into the prepared pan. dust with the brown sugar. bake for 60 to 70 minutes, until a wood skewer inserted comes out clean. remove from the oven and let cool (completely, before removing from the pan). you could serve it decorated with a couple of leftover raspberries (if you thought about it, hmm). 
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