RASPBERRY BUTTERMILK CAKE
Fresh or frozen berries work in this raspberry buttermilk cake. If you like an even balance of cake and fruit, then go frozen because they spread more. Fresh berries hold their shape and result in more cake.
Provided by Paige Adams
Categories Cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a 9-inch cake pan with non-stick cooking spray.
- In a medium bowl, stir together the flour, baking powder, baking soda and salt.
- In a large bowl, cream the butter and 2/3 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
- On low speed, add the flour in 3 batches, alternating with the buttermilk. Mix until just combined.
- Transfer the batter to the prepared cake pan smoothing into an even layer with a spatula. Place the raspberries on top and sprinkle with the remaining sugar.
- Bake the cake for 25-30 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing and cooling on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 170 calories, Sugar 17.2 g, Sodium 142.7 mg, Fat 5.7 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 1.1 g, Protein 2.5 g, Cholesterol 32.1 mg
RASPBERRY CAKE
Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. -Marion Anderson, Dalton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 330 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
FROZEN RASPBERRY CHEESECAKE
I got this recipe from my sister years ago and like to fix it when times are rushed. It's fancy enough for the most special occasions but so easy to prepare with ingredients I always have on hand. Try varying the juices and fruits. -Donna Rear, Red Deer, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust. , Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 319 calories, Fat 22g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 186mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
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