National Raspberry Cake Day

Saahweet!

July 19 is the 200th day of the year and it happens to be National Raspberry Cake Day as well.  Tender raspberries are among the best of fruits that nature has to offer. Put them into a cake……Raspberries are one of summers sweet, fruity treats. And, the harvest is going on right now.  Pop some chocolate chips into them to snack on while you prep your kitchen for baking!

It’s only appropriate to enjoy a piece of raspberry cake in celebration of the harvest.

Make today as sweet as a summer day can be.  Here is a three step recipe for a perfect National Raspberry Cake Day:

  1. Go out to a “pick your own” farm and pick them fresh. Bring the kids along.
  2. Bake fresh  raspberries into a cake (or two).
  3. Eat some raspberry cake with family and friends.

How heavenly does this Coconut Raspberry Cake look?

Cake: 
Adapted from Better Homes and Gardens New Cookbook
4 egg whites
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
½ tsp. baking soda
pinch of salt
½ cup unsalted butter, softened
1 ¾ cup sugar
1 1/3 cup buttermilk
½ cup sweetened flaked coconut

Lightly coat two 9″ round cake pans with cooking spray, paying close attention to the bottom.  Allow the egg whites to come to room temperature for at least 30 minutes.  This is important to create a light and tender cake.

Preheat the oven to 350 degrees.  Sift the flour, salt, baking powder and baking soda in a small bowl.  Set aside.  Measure the buttermilk in a liquid measuring cup and also set aside.  Cream the butter, sugar and vanilla over medium speed until well combined.  With the mixer still on medium speed, slowly add the egg whites one at a time until completely incorporated.  Add the buttermilk and dry ingredients to the batter by alternating between each until the batter shinny and white.  Fold the coconut into the batter.  Be careful to not over mix.

Evenly divide the batter between the two cake pans.  Bake at 350 degrees for 20 – 25 minutes or until the center springs back when lightly pressed.  Remove from the pans and allow to cool completely.

Cream Cheese Frosting:
Adapted from Better Homes and Gardens New Cookbook
1 (8 oz) package cream cheese, softened
½ cup unsalted butter, softened
1 ¼ tsp. vanilla
4 cups powdered sugar, sifted

With the mixer on low, cream the butter, cream cheese and vanilla until well combined.  Slowly add the powdered sugar until the frosting is light and fluffy.  You may need to adjust the powdered sugar ratio depending on the thickness of the frosting.  It should be light, airy and completely spreadable.

Raspberry Filling:
2/3 cup raspberry preserves
1 ½ tsp. water

Over a low flame, heat the preserves and water for 1 – 2 minutes until it becomes syrup.  Cool slightly.

Assembly:
Place the first cake layer face down in the center of a small platter.  Evenly spoon the raspberry filling on top of the cake layer.  Be careful to not let the filling ooze over the edge.  Place the second cake layer; also face down, on top of the first.  Frost the sides and top of both layers with the cream cheese frosting.  Lightly pat the sides and top with up to 1 cup of sweetened coconut.  Garnish with fresh raspberries on the top of the cake.

2 Comments • share your thoughts •  share with a friend

2 Comments

  1. Sally says:

    Recipe for the raspberries cupcakes?

  2. Lori says:

    Here is a recipe for those raspberry cupcakes! Thanks for checking in with Best Family Traditions:

    Pistachio and Raspberry Cupcakes (from Martha Stewart Living, Feb 2009)- enjoy without without pistachios

    1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped
    1 1/2 cups sugar
    1 teaspoon salt
    4 ounces (1 stick) unsalted butter, softened
    2 teaspoons pure vanilla extract
    4 large eggs
    1 cup all-purpose flour
    2 cups fresh raspberries
    Preheat oven to 375° F. Line standard muffin tins with paper liners. Process whole pistachios, sugar and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.

    Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.

    Enjoy!

Leave a Reply