Last week I discovered our first early berries of the season in the garden. Just a few hands full, but enough for fresh eating and for making a little cake. I love baking with fruit and celebrating each season with the best fruit that it bears. Besides being delicious raspberries have many health benefits. They are rich in vitamins, minerals, antioxidants and fiber. I'm lucky my Raspberry plants are flourishing this year.
The Creamy Creme fraiche in the dough, crunchy brown sugar crust on top together with fresh raspberries is a heavenly seduction 🙂
One of my favorite Summer cakes, fresh and light. I like these simple, summery, breakfasty cakes for the mornings or afternoon tee.
Recipe for 1 Loaf
Raspberry Sour Cream Loaf
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
dash of salt
1 stick vegetable shortening (room temperature)
1 cup sugar (alternative: ½ cup stevia baking blend)
½ teaspoon vanilla extract
2 large eggs
200 g creme fraiche ( or Sour Cream)
200 g fresh raspberries ( Frozen will work great when out of season. However don't taw before baking)
2 tablespoons brown sugar
For the glaze (optional)
½ cup confectioners sugar
1 tablespoon milk
Reheat oven to 350 degrees F. Coat loaf pan with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In another medium bowl mix with electric mixer vegetable shortening and sugar until creamy, adding one egg at a time.
Now add the flour mix slowly, alternating with the sour cream, and mix.
Carefully mix fresh raspberries into dough mix (luckily with frozen berries - you don't have to be so careful)
Pour into prepared loaf pan. Drizzle the brown sugar on top, and bake until a toothpick comes out clean, about 50-60 minutes.
After cake has cooled prepare the glaze. Mix confectioners sugar (powder sugar) with the milk until smooth. Mixture should be thick, and drizzle over loaf. Garnish with a few fresh berries on top.
Enjoy!
xo, Diana
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