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Cake

Raspberry Dimple Cake

Want a sweet way to say Happy Valentine’s Day? This is the perfect cake to do it!

Raspberry Dimple Cake

 

Raspberry Dimple Cake

Yield: Serves 8

Source: Adapted from Baking From My Home to Yours

Ingredients

  • 1 1/2 cup flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons butter, softened
  • 3/4 cup panela // light brown sugar, packed
  • 2 large eggs
  • 1/3 cup canola oil
  • 2 teaspoons of lime zest
  • 1 1/2 teaspoons vanilla extract
  • 1 cup of red raspberries

Preparation

  1. Preheat oven to 350F. Coat a large heart baking pan with cooking spray, dust the inside with flour, tap out the excess and put the pan on a baking sheet.
  2. In a medium sized bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the butter at medium speed until soft and creamy, about 3 minutes. Add the sugar and beat for another 2 minutes. Add the eggs one at a time, beating for a minute after each addition. Add the oil, lime zest and vanilla and beat to combine. Reduce mixer speed to low and add the flour mixture, mixing only until combined.
  4. Pour the batter into the prepared pan. Sprinkle the raspberries over the batter, poke any down partway if they are too far out.
  5. Bake about 40 minutes, or until the top is honey brown and puffed around the raspberries and a toothpick inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes. Carefully invert, flip and cool right side up.
http://www.provechoperu.com/2012/02/raspberry-dimple-cake/

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