Raspberry Cake with Marsala, Crème Fraîche, and Raspberries
Raspberry Cake with Marsala, Crème Fraîche, and Raspberries is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position rack in center of oven and preheat to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition rack in center of oven and preheat to 400°F.
Butter 10-inch-diameter springform pan.
Whisk first 5 ingredients in medium bowl to blend.
Combine Marsala and orange juice in small bowl.
Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended.
Beat in eggs, vanilla, and lemon peel.
Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions.
Transfer batter to prepared pan.
Sprinkle with 1 1/2 cups raspberries.
Bake cake until top is gently set, about 20 minutes.
Reduce oven temperature to 375°F.
Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar.
Continue baking until tester inserted into center of cake comes out clean, about 15 minutes.
Cool in pan on rack.
Release pan sides; transfer cake to platter.
Cool to room temperature.
Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead.
Let cake stand at room temperature.
Cover and chill crème fraîche mixture.) Cut cake into wedges.
Top each with dollop of crème fraîche and fresh raspberries and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
