Perfect-for-a-crowd
cake. A puree of the berries is swirled into the batter, while a handful of
slightly sweetened fresh ones garnishes each serving. An almond icing makes a
delicious finishing touch.
RASPBERRY-SWIRLED BUNDT CAKE
Serves: 16 Difficulty Level: 2 (of 5) Prep Time:
20 Minutes Ready In: < 90 Minutes
INGREDIENTS:
• 1 cup fresh raspberries
• 2 tablespoons seedless raspberry preserves
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sour cream
Icing & Garnish:
• 3/4 cup powdered sugar
• 1 to 2 tablespoons milk
• 1/2 teaspoon almond extract
• 2 tablespoons sugar
• 2 cups fresh raspberries
PROCEDURE:
• Heat oven to 350°F.
• Spray 12-cup Bundt pan with cooking spray; sprinkle with flour, tapping out
excess.
• Puree 1 cup raspberries and preserves in food processor until smooth. Strain
through fine strainer into small bowl, pressing with spatula to remove seeds.
Measure 1/3 cup puree
• Whisk flour, baking powder, baking soda and salt in medium bowl. Beat eggs
and 2 cups sugar in large bowl at medium speed 1 minute or until thick, fluffy
and slightly lightened in color. Beat in oil, lemon juice, vanilla and 1/2
teaspoon almond extract at low speed. Beat in flour mixture just until blended.
Beat in sour cream until blended.
• Pour two-thirds of the batter into pan. Reserve 2 tablespoons of the puree;
drizzle remainder over batter. With thin knife, swirl lightly through batter,
keeping away from edges. Pour remaining batter on top. Drizzle with reserved
puree; swirl lightly.
• Bake 50 minutes or until wooden skewer inserted in center comes out clean.
Cool on wire rack 15 minutes. Run thin knife around sides and center tube;
invert onto wire rack. Cool completely.
• Whisk powdered sugar, milk and 1/2 teaspoon almond extract in small bowl
until smooth; drizzle over cake. Let stand until icing is set.
• Sprinkle 2 tablespoons sugar over 2 cups raspberries; let stand 30 minutes or
until sugar has melted. Serve cake garnished with raspberries.
Chef's Note:
• Include blueberries with the raspberries in the garnish for a red, white and
blue dessert for your 4th of July picnic.
Enjoy!
CHEF PHIL
