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Raspberry Marble Cake


Servings 2 loaf pans (25 cm in length)
Author נטלי

Ingredients

Ingredients:

  • 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

Instructions

  1. Preheat oven to 170c degrees and grease the pan well.
  2. In a bowl of an electric mixer with a paddle attachment, mix butter, sugar, vanilla and salt until mixture is creamy, airy and bright.
  3. Clean the sides of the mixer using a spatula and add the eggs one at a time, while mixing between additions.
  4. Add sour cream and continue to blend until it is assimilated into the mixture.
  5. Add flour and baking powder and mix until blended.
  6. Transfer about 1/3 amount of batter into a separate bowl and add the raspberry puree into it. Stir until the mixture is smooth.
  7. Assembly: Pour half the plain batter into the pan level the top.
  8. Pour over the raspberry batter and then the remaining plain batter.
  9. Use a knife to create marble.
  10. Bake the cake for about 30-40 minutes, or until golden brown and a toothpick inserted in the center comes out with moist crumbs.
  11. Cool completely at room temperature.
  12. Glaze: in a small bowl stir together powdered sugar and water to a thick frosting.
  13. Pour the mixture over the cake and let it drip a little on the sides.
  14. Garnish with dried raspberry and serve.

Recipe Notes

  • 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.