One of my favorite things about the farmers’ market is the mini raspberry pound cake that is sold at an Amish stand. It’s dense and delicious, and no matter how hungry I am, I can never eat as much as I think I can.
Sadly, due to a foot injury (my first broken bone ever!), I haven’t made it to the market very often this summer. What is usually a weekly (sometimes more) venture has not been a part of my summer routine. So imagine my pleasure when a recipe for a blackberry swirl pound cake arrived in my mailbox early this summer! At the time, I had yet to injure my foot and had in fact just purchased raspberries from the market (as well as my small pound cake), so I made a pound cake with the raspberries I purchased. At the time, I decided to wrap it up and freeze it, and save it for the 4th of July holiday, so my whole family could enjoy it.
And enjoy it we did – it was even better than the pound cake I buy from the farmers’ market, but homemade is always better, isn’t it?
My local grocery store has had an amazing price for organic raspberries for awhile now, so I picked up a couple of packs this week. With such a bounty of raspberries, I couldn’t resist making this cake again, though I am hoping to finally make it over to the farmers’ market this weekend.
This cake is excellent served with a dollop of whipped cream, pastry cream, sweetened sour cream, or even yogurt, along with a bunch of fresh raspberries.
Raspberry Pound Cake
adapted from Everyday Food (July/August issue)
½ cup unsalted butter (room temperature)
1 ¼ cups plus 2 tablespoons granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
6 ounces raspberries
1 ½ cups all purpose flour
½ teaspoon aluminum free baking powder
¼ teaspoon sea salt
½ cup sour cream (room temperature)
Preheat oven to 350*F. Grease 9×5 inch loaf pan with butter (or use cooking spray), then line with parchment, first with a sheet covering the long side of the pan, then with a sheet covering the short side of the pan, with about an inch or two of overhang on all sides. Grease the top of the parchment with butter.
In a food processor, pulse the raspberries and 2 tablespoons of sugar to make a puree. Set aside.
Whisk the flour, baking powder, and salt in a medium bowl, set aside.
Cream butter and 1 ¼ cups sugar on medium speed until light and fluffy, about 4-5 minutes, scraping down the bowl as necessary. Add eggs, one at a time until blended, then add vanilla.
Reduce speed to low and add the flour in 3 batches, alternating with the sour cream, beginning and ending with the flour. Be careful not to overmix. With a spatula, scrape the batter off the sides and bottom of the bowl and fold to mix.
Place half of the batter in the loaf pan and dot with ½ cup of the raspberry puree. Add the remaining batter and puree. Use a knife to marble the puree.
Bake for 1 ¼ hours or until an inserted toothpick or cake tester comes out clean. Cool in the pan on a wire rack for 30 minutes, then remove to serving platter to cool completely before cutting.