When Maretta and Kyle were visiting last weekend, we took an outing to Blue Skies Farm. I had miss-read their website and didn’t realize that they were actually closed on Saturday (they sell at the Farmer’s Market that morning). However, the owners were amazingly sweet, and they let us go ahead and roam the fields and pick what was available. We came home with three brimming pints of berries.
That afternoon, Maretta and I made a raspberry cake from her new William Sonoma cake cookbook. We made a genoise cake with a rasberry and whipping cream filling. It was good.
Cooking and spending time with my sister was even better than the cake, though. Thanks for coming down to visit, guys!
Nikki Haworthat 1:35pm on September 9th
Thanks for making me crave cake! 🙂
Thanks for making me crave cake! 🙂
Here’s a recipe my aunt Julie just shared with me. It looks so good!
Chocolate-Raspberry Brownie Cake
1/2 cup (1/4 lb.) butter or margarine
3 ounces unsweetened chocolate
1 1/3 cups granulated sugar
1/2 cup chopped pecans or walnuts
2 large eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
2 1/2 cups raspberries, rinsed and drained dry
Powdered sugar
In a 2- to 3-quart pan over low heat, stir butter and chocolate just until melted, about 5 minutes. Remove from heat and mix in granulated sugar, pecans, eggs, and vanilla. Add flour and stir to mix well.
Spread butter in a buttered, floured 9-inch cake pan with a removable rim. Next to rim, distribute 1 cup berries in a band about 2 inches wide; gently press fruit into batter.
Bake in a 350 degree F oven until top, at outside edge, cracks and feels firm to touch, 45 to 50 minutes. Let cool in pan on a rack. If made ahead, chill airtight up to a day.
Remove rim and set brownie on a plate; dust with powdered sugar, and mound remaining 1 1/2 cups berries in the center. Cut into wedges. Makes 12 servings.