Raspberry Tea Cake
The Raspberry Tea Cake is a moist, buttery cake bursting with fresh raspberries. It’s a charming, lightly sweet dessert for a tea time treat that pairs perfectly with a warm coffee or tea.
Equipment
- mixing bowls
- 1 electric mixer or stand mixer
- 1 piping bag and round tip
- 1 12 x 4 x 2 1/2 tea loaf pan
- 1 serrated knife
Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon almond extract
- 3/4 cup) sour cream
- 1 cup raspberries fresh preferred
- Cream Filling
- 1 1/4 cups whipping cream
- 2/3 cup granulated sugar divided
- 1 cup mascarpone cheese
- 1/2 teaspoon Vanilla Extract
Instructions
To make the cake:
- Preheat the oven to 350°F. Grease a 12" x 4" x 2 1/2" tea loaf pan.
- In a large bowl, combine flour, baking powder, baking soda and salt; mix well and set aside.
- Beat the butter and sugar until light and fluffy. Beat in the eggs and the almond extract.
- Slowly stir in the dry ingredients alternately with the sour cream. Mix gently until just combined, then very carefully fold in the raspberries.
- Bake the cake for 50 to 60 minutes, or until a tester inserted into the center comes out clean. Remove the cake from the oven, then let it sit for 10 minutes on a rack to cool before turning it out of the pan to cool completely.
To make the cream filling:
- Beat the whipping cream and 1/3 cup of the sugar until stiff peaks form.
- In a separate bowl, beat the mascarpone cheese and remaining 1/3 cup sugar and vanilla.
- Add the cheese mixture to the whipped cream mixture, stirring until well combined.
To assemble the cake:
- Trim the brown edges off the top and sides of the cake.
- With a serrated knife, slice the loaf lengthwise into two layers.
- Place the first layer on a serving plate, and top it with half of the cheese filling. Repeat with the second layer then add the fresh raspberries to decorate the top.
- Cover the cake and refrigerate it until you’re ready to serve. To serve, slice the cake crosswise into 1″ slices.
- Store any leftovers, wrapped, in the refrigerator for up to 5 days.
Video
Notes
-
If you can’t find mascarpone cheese, here’s a substitute: 1/2 cup (113g) cream cheese + 1/4 cup (57g) sour cream. Mix the cream cheese, sour cream until smooth.