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Sarah Halstead

You are here: Home | Recipes | Raspberry Bundt Cake

January 3, 2013 By Sarah Halstead

Raspberry Bundt Cake

Filed Under: Recipes Tagged With: guest post

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Hello friends! My name is Melissa. I am a homeschooling mom of four and a part-time photographer. You’ll usually find me blogging over at Serendipity is Sweet, mostly about my own little family and my photography journey. Today, however, Sarah invited me to join her here and I’m thrilled that she did.
 

I thought I’d share one of my favorite recipes. I’m not a big fan of cooking. It’s just not my thing; but I do enjoy baking and I have a terrible sweet tooth that’s keeps me busy in the kitchen. I usually find recipes on Pinterest or foodie sites and I like to play with them and add my own flavor. This recipe was adapted from a blueberry cake. It’s a dense moist breakfast cake that’s just delicious!

I made this Raspberry Bundt Cake for Christmas morning, but it would be great for Valentine’s Day or Mother’s Day as well.
 

Raspberry Bundt Cake

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Raspberry Bundt Cake

Author Melissa

Ingredients

  • 1 cup butter softened
  • 2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • zest of one lemon
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh raspberries
  • 1/2 cup brown sugar
  • 8 tbsp raspberry currant jam
  • Additional flour for dusting raspberries

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9 inch Bundt pan.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in sour cream, extracts, and zest.
  5. Combine flour, baking powder and salt; stir into batter until just blended.
  6. Toss washed raspberries in a couple tablespoons of flour, then gently stir into batter.
  7. Spoon half the batter into prepared pan.
  8. Sprinkle half of the brown sugar over batter then add dollops of the raspberry currant jam.
  9. Spoon the rest of the batter on top and sprinkle with remaining brown sugar.
  10. Using a knife or small spatula, gently swirl top of batter.
  11. Bake for 55 to 60 minutes or until toothpick inserted in crown comes out clean.
  12. Cool in pan over a wire rack. Invert onto serving plate and dust with confectionerâ??s sugar if desired.
 
Here’s how to make it: Preheat oven to 350 degrees. Grease and flour a 9 inch Bundt pan. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in sour cream, extracts, and zest. Combine flour, baking powder and salt; stir into batter until just blended.

 Toss washed raspberries in a couple tablespoons of flour, then gently stir into batter. 

 

Spoon half the batter into prepared pan. 

Sprinkle half of the brown sugar over batter then add dollops of the raspberry currant jam.

Spoon the rest of the batter on top and sprinkle with remaining brown sugar. 

Using a knife or small spatula, gently swirl top of batter.

 

Bake for 55 to 60 minutes or until toothpick inserted in crown comes out clean. Cool in pan over a wire rack. Invert onto serving plate and dust with confectioner’s sugar if desired.

 

I hope you enjoy the recipe. Thanks for stopping by!
 

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Comments

  1. Liz @ A Nut in a Nutshell says

    January 7, 2013 at 8:41 pm

    Oh my word. That looks sooooo good!
  2. Sarah [NurseLovesFarmer.com] says

    January 4, 2013 at 9:24 am

    Thanks for sharing! I Pinned this for next summer when raspberries are free!
  3. Serendipity is Sweet says

    January 3, 2013 at 2:30 pm

    Thanks for inviting me to hijack your blog today Sarah :)
  4. Tamar Strauss-Benjamin says

    January 3, 2013 at 8:23 am

    Mm that sounds so great, Melissa!

Welcome

I'm Sarah and I am the writer behind this blog. I love sharing recipes, DIY projects, photos and about my everyday life. I married my high school sweetheart Kenny. We have three boys and one baby girl - Dustyn, Carsyn, Prestyn, and Annelyn. Thanks for stopping by, can't wait to get to know you more. Read More…

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