FROZEN RASPBERRY CAKE
Delicious raspberry cake that can be made with fresh or frozen berries. Freezes well.
Provided by Janeen Stewart Griffith
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
- Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.
- Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.
- Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.
- Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 43.2 g, Cholesterol 42.5 mg, Fat 9 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 148.8 mg, Sugar 29.9 g
FROZEN ALMOND-RASPBERRY CAKE
Categories Cake Berry Dairy Nut Dessert Bake Freeze/Chill Valentine's Day Low Fat Raspberry Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Mix first 5 ingredients in bowl. Press mixture into 8-inch-diameter springform pan. Bake until just golden brown on edges, about 10 minutes. cool completely.
- Drop frozen yogurt and sorbet by alternating scoopfuls into prepared pan. Press yogurt and sorbet firmly to avoid air spaces. Cover with plastic and freeze until solid, about 4 hours.(Can be prepared 5 days ahead.)
- Release sides of pan. Garnish top of cake with raspberries. Cut cake into wedges and serve.
ALMOND CAKE WITH RASPBERRY SAUCE
This cake is simple, but is delectable and looks elegant. The cake is very moist with great flavor. The drizzle of raspberry sauce, not only adds to the enjoyment of the dessert, but it looks beautiful on the plate. -Joan Sullivan, Gambrills, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (1/4 cup sauce).
Number Of Ingredients 10
Steps:
- Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.
Nutrition Facts : Calories 272 calories, Fat 14g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 84mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
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