Sunday, August 28, 2011
RASPBERRY BUNDT CAKE
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 teaspoon vanilla extract
1 cup sour cream
6 oz fresh raspberries, picked over
½ cup dark chocolate pieces Ghiradelli’s makes a chip that is 60% cacao) A bar of dark chocolate can also be cut into small pieces and used.
⅔ cup of sugar
6 oz of raspberries, washed and picked over, pureed and strained (makes about ½ cup)
2 tablespoons orange juice
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
Beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla extract. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.) Remove bowl from mixer. Using a spatula, carefully fold in both raspberries and chocolate pieces. It is okay if the raspberries get a bit crushed and crumbled.