Рецепт Raspberry Cake

by Natasha Cardinez-Singh

It is only fitting that my previous post and this currant one are about raspberries. After all, my blog entires have been few and far between ever since my life became consumed by a messy-haired, rosy-cheeked, ever happy toddler - my son. This same toddler is also a raspberry fanatic. He had been at the time of my previous post and and still is today. So imagine his delight when, about a week ago, we took him to a raspberry patch to pick his favorite berries to his heart's content. Decked off in his favorite green rain boots and blue hat, he quickly got the gist of how to gently pluck the berries off the branch so that the hull remained, as well as discerning those that were ready to be picked from those that were not. Truth be told, I did not expect him to be able to fill up his basket but fill he did. He also knew, instinctively, that no amount of berry picking is complete with bit of tasting as you go. but inspire of all the tasting we ended up taking home three pints of delicious local raspberry which was more than enough to make the equally delicious cake. A cake which,  incidentally,  is toddler approved.  Raspberry Cake Adapted from Epicurious 1 cup all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 stick unsalted butter, at room temperature 1/2 tsp vailla  1 egg 1/2 cup milk 1 1/2 to 2 cup fresh raspberries  1. Preheat oven to 400°F.  Grease and flour a 9-inch round cake pan. 2.  Whisk together flour, baking powder, baking soda, and salt. 3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then add the vanilla and egg, and beat well. 4. At low speed, mix in flour mixture in 3 batches, alternating with milk, beginning and ending with flour.  5. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining sugar. 6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.