This raspberry ripple cake is a beautiful, light, and fruity treat that’s as delicious as it is pretty — a perfect dessert for afternoon tea or a special celebration.
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Without a doubt, the question I get asked the most is 'what do you do with all the food you make, you clearly don't eat it all?'
It's a tough one to answer really. If it's dinner-type food that can be frozen, usually it ends up in our freezer for quick, easy meals and so do baked goodies for my morning and afternoon teas (yes our freezer(s!) is well-stocked).
I do manage to give away a lot of food though and I'm always looking for an excuse to bake. If I'm meeting friends in the park I'll bring the food and if there's a change to have people over to experiment on feed, I'll jump at it.
I also like to bake whenever we're going anywhere for more than one night and with more people than just the two of us.
Yes that's right, I always travel with baked goods. I said this to my sister-in-law last weekend when she asked if I baked this raspberry ripple cake just to take to Montville and she laughed.
Not only did I make it just to take, I was excited at the prospect of having people to share it with.
On Saturday arvo before heading to the wedding we both indulged in a little slice for afternoon tea.
We also may have had another slice when we got back from the wedding that night and I may or may not have had breakfast dessert the following morning. She's a great one to share cake with unlike my husband.
This is one of those cakes you just can't stop eating. It is so deliciously light but moist almost like mud cake.
I'm ashamed to admit that I quite easily polished off the rest of the cake over the first few days of the week. I blame the raspberries.
What is it about those vibrant-coloured little berries that is so addictive? I'm going to go out on a limb here - don't be shocked - but I think this cake is so good it really doesn't need the icing.
It would be just as good with a light dusting of icing sugar.
I'm also thinking warmed up with a spoonful of whipped cream would be rather satisfying as a dessert but I'm happy to eat it straight from the tupperware container with a fork. Oops did I just write that?
I think you're getting the point but I'll add that it's one of those recipes that should come with a warning - don't make it if you have no one to share it with because you will not be able to stop at one slice. Save it for guests. Enjoy!
What about you? Do you like to take homemade goodies away with you?
Recipe
Raspberry ripple cake
Ingredients
Cake
- 350 g 2 cups frozen raspberries
- 250 g 9oz plain (AP) flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 125 g 1 stick unsalted butter
- 1 cup caster superfine sugar
- 2 free-range eggs
- 300 g 1 ¼ cups sour cream
Icing
- 1 teaspoon butter
- 30 g rasberries
- 1 cup icing confectioner's sugar
Instructions
- Pre-heat the oven to 160C fan-forced (350F) and grease and line a 23cm (9in) round spring-form tin.
- Put the raspberries in a bowl and crush them a little.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy then add the eggs and beat them through.
- Alternating between the sifted flour combined with baking power and salt and the sour cream add half of each and mix them in then repeat.
- Spread one third of the batter into the bottom of the tin and cover with half the raspberries.
- Repeat with another third of the batter and the rest of the raspberries then finish with the batter.
- Bake the cake for 50 mins to 1 hour 5 minutes or until a cake tester comes out clean and the cake is golden on top.
- Leave to cool completely in the tin.
- To make the icing, microwave the butter and raspberries until the butter is melted then mash it all together.
- Add the icing sugar and stir. You may need to add a little water to thin it out.
- Take the cake out of the tin and place it on a serving plate then drizzle with icing.
Farah Lau says
Hi Claire, can I use strawberries instead of raspberries ?
Joanne says
Just wondering if I could use self raising flour instead. For some reason this cake never rises when I make it with plain flour
Claire says
Hi Joanne. You could definitely give it a go.
Rachel Page says
I'm not even out of bed yet and now I'm craving cake!
Claire says
Haha sorry Rachel. Incentive to get out of bed and bake?
Barbara @ Barbara Bakes says
I'd be happy to eat this cake from a Tupperware container with a fork too. It looks irresistible.
Claire says
I warn you Barbara... make sure you have a few forks and people to help you because if you're anything like me it could disappear rather fast!
Lorraine @ Not Quite Nigella says
I definitely try and foist as many baked goods on others as I can! :P And raspberries are so very moreish aren't they? :D
Claire says
They are indeed!
Barbara Bamber | justasmidgen says
I definitely do look for any excuse to bake! And I, too, end up eating most of it. I think it's a pride thing.. I take a bite and think "darn that's good.. I can't believe I made that" hahaha. This does look so pretty and what a treat for your friend! I'd travel with you any day, Claire!
Claire says
I'm glad I'm not the only one! Yes I like that Barbara. I now eat too many baked goods out of pride!
Bianca says
Just wanted to say I cooked it for longer and it's amazing!!! It looks like a hearty cake grandma used to make and is surprisingly light and fruity! Thanks!
Claire says
That's what I was surprised by too. It seems so dense but it's actually quite light. So glad you liked it!
Lisa the Gourmet Wog says
Love the colours on this cake, absolutely gorgeous! YUM!
Claire says
Isn't it pretty?!
Bianca says
This is currently in the oven. I tested after an hour and its still very uncooked in the middle. I've upped the oven heat to 190 and put some baking paper on top of the cake to stop it burning. Hope this works!!
Claire says
Hi Bianca. It can take a bit longer but hang in there it's worth it!
Stevie says
Hi :-) just wondering how much sugar should be added to the actual cake itself? Thanks heaps!!
Claire says
Hi Stevie. Oops sorry about that! It's 1 cup and I've updated the recipe.
The Café Sucre Farine says
Oh Claire, this looks amazing and your enthusiasm is making me smile. I'd rather have a piece of this in front of me though instead of just smiling. I'd probably just ask for a sliver, then another and another and another and .............
Claire says
Nothing wrong with a slither or three!
Glamorous Glutton says
This looks wonderful. I bet it would make great squares of tasty treat. Think I'll give that a go. GG
Claire says
Yes but I don't think I could stop at one!
The Life of Clare says
I don't often travel with baked goods, but I do travel with food!
Claire says
It's a must!
My Kitchen Stories says
You know Claire I fancy this cake. I am sure it is good. I am with you all the way on the baking. If any body says they are coming over I manage to whip something up in no time . There's nothing at all like baked goods for sharing
Claire says
No there is not!
Maureen | Orgasmic Chef says
I don't take baked goods away with us as John doesn't eat sweets very often. I always feel like I'm advertising that I'm a piggy. With your recommendation, I will change my ways. :)
Claire says
Yep definitely need to change your ways.
Monique says
Claire!! I'm trying to detox....!!! You've awoken my sweet tooth craving.. Quick! I need a herbal tea to get me through (* insert look of boredom here)
I will endeavour to try this in a weeks time!
Monique x
Claire says
Oops sorry Monique!
KayleneP @ The Links Site says
Wow it looks divine! I have wondered what a recipe blogger does with all the food too - guess you have very lucky friends and family!
Claire says
They do get a lot Kaylene!