Hot Raspberry Cake with Vanilla Ice Cream

by Julie Ruble on July 17, 2014 · 10 comments

Hot Raspberry Cake with Vanilla Ice Cream

Hot Raspberry Cake with Vanilla Ice Cream



Recipe by: Willow Bird Baking, adapted from the Blueberry Coffee Cake by Sweet Anna’s
Yield: 6-8 servings

This cake is absolutely to die for. It’ll come out of the oven seeming biscuity on top, but inside it’s the most tender, soft, buttery hot raspberry cake. It’s so easy, too!

Cake Ingredients:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup buttermilk
3 cups frozen raspberries (do not thaw)

Glaze Ingredients:
2 cups powdered sugar
2 tablespoon seedless raspberry jam
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
milk to thin (I used around 3 tablespoons)
fresh raspberries and vanilla bean ice cream for serving (optional)

Directions:
Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Reserve about 1/4 cup of this mixture in a small bowl.

In a large bowl, cream together the butter and sugar. Add the egg and extracts and blend until just combined. Add the flour mixture and buttermilk alternately, beginning and ending with the flour. Toss the raspberries in the 1/4 cup reserved flour and then fold them (and the rest of the reserved flour) into the batter. (The dough is quite stiff, so be patient as you’re folding in the berries. It’ll seem like it’s mostly berries, but just trust me. It’ll be awesome.)

Spread the batter into a 10-inch skillet (I used the back of two spoons to work it around.) Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs (cooking time in a cast iron skillet can be variable, so check early and often.) While the cake is still hot, purée the jam and raspberries together in a food processor. Add the extracts. Slowly add the powdered sugar as you process. Add milk slowly to get the desired consistency — I ended up adding about 3 tablespoons. Pour your glaze (which is hopefully NOT mauve) over the hot cake. Serve while still warm with fresh raspberries and vanilla bean ice cream.

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{ 10 comments… read them below or add one }

Jennifer | Bake or Break July 17, 2014 at 10:42 am

I had to laugh reading this because last week I made a pie with a glaze that was so amazingly good but I hated how it looked. I’m not sure it will be gracing the pages of my blog. But, your cake and its glaze look pretty fantastic to me! Perhaps we could call the color a warm pink if that helps you? Regardless, it looks good to me!

Reply

Michelle July 17, 2014 at 12:45 pm

I am still chuckling. I have had many red things go mauve on me before, I understand your plight. I love your humor. And I’d eat this, even though it is mauve.

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Amber | Loves Food, Loves to Eat July 17, 2014 at 1:15 pm

HA! I love the reasons we should all love mauve. And honestly, I love your mauve glaze… for some reason I can almost taste that glaze just looking at it… must be the mauve!

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Melanie | Melanie Makes July 17, 2014 at 1:35 pm

This looks like melty goodness at it’s finest!

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Lauren at Keep It Sweet July 17, 2014 at 2:23 pm

Eh whatever, I’d get over the color and be happy to eat lots of this dessert!

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Thalia @ butter and brioche July 17, 2014 at 10:28 pm

this looks AMAZING and that glaze is perfection.. definitely craving a slice now!

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Kelly @ Mostly Homemade Mom July 18, 2014 at 8:23 am

LOL I know many family members who still love mauve! I’d eat this cake, it looks amazing!

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Joshua Hampton July 20, 2014 at 11:44 am

I don’t mind mauve… cake is cake to me, regardless of the color. And I love the look on this cake too. Raspberry and hot cakes, they’re my thing.

Reply

Sarah | Drool-Worthy July 20, 2014 at 3:24 pm

This looks SO yummy!!!

Reply

Simple Recipes July 24, 2014 at 5:48 am

Wow..this is superb

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