Raspberry Cake With Marsala & Crème Fraîche

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/2 cup marsala
• 1/4 cup fresh orange juice
• 14 tablespoons unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel
• 4 tablespoons sugar
• 4 cups fresh raspberries, divided
• 2 cups creme fraiche or 2 cups sour cream

Recipe

• 1 position rack in center of oven and preheat to 400°f
• 2 butter 10-inch-diameter springform pan.
• 3 in medium bowl whisk first 5 ingredients to blend.
• 4 in small bowl, combine marsala and orange juice.
• 5 in large bowl, beat 12 tablespoons butter and 1 cup sugar until well blended. beat in eggs, vanilla, and lemon peel. beat in marsala mixture in 2 additions alternately with flour mixture in 3 additions.
• 6 transfer batter to prepared pan. sprinkle with 1 1/2 cups raspberries (sometimes i sprinkle with 2 cups of raspberries).
• 7 bake cake until top is gently set, about 20 minutes.
• 8 reduce oven temperature to 375°f dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar.
• 9 continue baking until tester inserted into center of cake comes out clean, about 15 minutes.
• 10 cool in pan on rack. release pan sides; transfer cake to platter. cool to room temperature.
• 11 mix crème fraîche and 2 tablespoons sugar in small bowl. (cake and crème fraîche mixture can be made 8 hours ahead. let cake stand at room temperature. cover and chill crème fraîche mixture.)
• 12 cut cake into wedges. top each with dollop of crème fraîche and fresh raspberries and serve.