This raspberry marble cake is one of my favorite recipes to prepare when friends arrive on short notice. It’s easy to make, delicious and certainly a great treat along with your coffee cup in the morning. If you like raspberry cake – you’re gonna love this!
Raspberry Marble Cake
- 75 grams (3/4 stick) soft butter
- 100 grams (1/2 cup) sugar
- 1/2 tsp. vanilla extract
- Pinch of salt
- 2 large eggs
- 200 ml. (1 cup) sour cream
- 175 grams (1 1/4 cups) all-purpose flour
- 1 tsp. baking powder
- 100 grams raspberry puree
For the glaze:
- 2-3 heaping tablespoons powdered sugar
- 1/2-1 tsp. water
- Freeze fried raspberry
Preheat oven to 170c degrees and grease the pan well.
In a bowl of an electric mixer with a paddle attachment, mix butter, sugar, vanilla and salt until mixture is creamy, airy and bright.
Clean the sides of the mixer using a spatula and add the eggs one at a time, while mixing between additions.
Add sour cream and continue to blend until it is assimilated into the mixture.
Add flour and baking powder and mix until blended.
Transfer about 1/3 amount of batter into a separate bowl and add the raspberry puree into it. Stir until the mixture is smooth.
Assembly: Pour half the plain batter into the pan level the top.
Pour over the raspberry batter and then the remaining plain batter.
Use a knife to create marble.
Bake the cake for about 30-40 minutes, or until golden brown and a toothpick inserted in the center comes out with moist crumbs.
Cool completely at room temperature.
Glaze: in a small bowl stir together powdered sugar and water to a thick frosting.
Pour the mixture over the cake and let it drip a little on the sides.
Garnish with dried raspberry and serve.
- Keep the cake in a closed container in the refrigerator for up to 5-6 days, but you should serve it at room temperature rather than cold.
- Instead of dried raspberry you can decorate with cranberries.
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