Hot Raspberry Cake and Ice Cream

Hot Raspberry Cake and Ice Cream

Hot Raspberry Cake and Ice Cream

5 from 1 reviews
Hot Raspberry Cake and Ice Cream
 
Prep time
Cook time
Total time
 
This easy cake requires very little prep and no cooling time! It's the perfect treat to eat on the patio on a hot summer night.
Author:
Serves: 6-8
Ingredients
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
Topping Ingredients:
  • 18 ounces raspberries, divided
  • spritz of lemon juice
  • 3 tablespoons sugar
  • 3 tablespoon water
  • vanilla bean ice cream for serving
Instructions
  1. To make the cake: Preheat the oven to 375 degrees and prepare a 10-inch oven-safe skillet sprayed with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, and salt before whisking in the egg, sour cream, almond extract, vanilla extract. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. While the cake bakes, prepare your topping.
  2. To make the topping: While the cake bakes, heat 6 ounces (about a third) of your raspberries, a spritz of lemon juice, sugar, and water over medium-high heat (I use the same saucepan as before). Cook and stir until the berries burst and the sauce thickens a bit, about 10-12 minutes. Strain the seeds/pulp out of the resulting sauce with a fine-mesh sieve. Discard the pulp and pour the sauce over the uncooked berries. Stir to coat and pour this mixture into the middle of your cake (I, ahem, hollow mine out a bit first). Serve hot with vanilla bean ice cream.

 

6 Comments on Hot Raspberry Cake and Ice Cream

  1. Meg @ The Housewife in Training Files
    June 1, 2015 at 7:42 am (3 years ago)

    Whether its this hot raspberry cake or an orange-scented olive oil cake…I will take a large slice of both! They sound like the perfect summer dessert!

    Reply
  2. Lisa Roszler
    June 1, 2015 at 8:04 am (3 years ago)

    Raspberries are getting ripe on the vines in my backyard! This looks like a splendid way to celebrate them. Oh, hurry up, raspberries! 🙂 In the waiting time, perhaps I can figure out how to convert the cake to gluten-free. I keep saying I am going to do it, but then life interrupts. So rude, that life! 🙂 At least I will air-dry my hair today!

    Reply
  3. Ali @ Home & Plate
    June 1, 2015 at 9:44 am (3 years ago)

    That is just sinful. I can’t imagine the pure bliss you would feel after taking a bite of that cake. Yum.

    Reply
  4. heather @french press
    June 1, 2015 at 11:40 am (3 years ago)

    no need to slice this baby up, I’d dig right in – looks SO delicious Julie

    Reply
  5. Catherine
    June 2, 2015 at 12:16 am (3 years ago)

    Dear Julie, I love to people watch when I go out. I don’t know if you have ever seen the show ‘Monk’- it was a comedy/mystery show. I often feel like the titular character, who would be able to pick up on small details and try to piece them together.

    Your skillet cake looks wonderful…sounds like a perfect spring treat. xo, Catherine

    Reply
  6. Shelby @ Go Eat and Repeat
    June 2, 2015 at 11:41 am (3 years ago)

    Barcelona is such a pretty city! I love all of Spain. At least if we can’t be there we can enjoy some of your beautiful cake! I love all the fresh fruit!

    Reply

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