7.20.2009

Raspberry Buckle Cakes


{I forgot to dust these babies with powdered sugar but they
sure would have been perfect if I had}

This is an adaptation from a Martha Stewart Recipe. Just made it yesterday for the first time and it is delish. There are lots of different ways to mix this up. I used raspberries and put chocolate chips in some. It would also be really good with blackberries, blueberries, or any other ripe summer berry. Add a dollop of fresh cream on top of the mini cakes and it makes for a delicous and refreshing summer dessert.

1 C. Butter {room temp}
2 C. Sugar
6 Eggs
2 C. Flour
1 tsp. Baking powder
1 tsp. Salt
2 tsp. Vanilla extract
2-3 containers of Fresh Raspberries
Chocolate Chips {optional}
Powdered Sugar for dusting
1 pint Whipping Cream {whipped & ready to use}

Preheat oven to 350 degrees. Line 24 muffin cups with paper or foil liners. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, mixing after each addition. In a seperate bowl whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture and mix until well combined. Add vanilla and mix until incorporated.

Fill each cup about half way with batter. Sprinkle 4-6 berries on each cake and if wanted add chocolate chips as well. Bake in preheated oven for about 32-36 minutes, or until toothpick inserted in center of cake comes out clean and the tops are golden. Cool and remove from muffin tins. Sprinkle with powdered sugar. Add a dollop of fresh whipped cream and serve.

1 comment:

allegra said...

are 'ya kidding me? those sound delish!! thanks for sharing the recipe Natalie