Posted on: Thursday, April 9, 2009

Raspberry-Swirl Tea Cake

Raspberry Swirl Tea Cake

Did You Know? Red raspberries are native to Europe and have been cultivated for over 400 years, while wild red raspberries are native to North America. More than 40 varieties of raspberries were known by 1867, and today there are more than 200 known species.

Although they've been few and far between, the momentary breaks from rain and snow have brought about a craving for jam-filled cakes and whimsical, fruit-laden desserts. This recipe comes from one of my favorites, Inn Cuisine, where your hostess Sandie brings her love of all things bed and breakfast into the heart of her kitchen. Everything on her beautiful site has me daydreaming of lazy Summer weekends spent relaxing in a cozy cottage somewhere warm. If you haven't stopped by yet, I strongly encourage you to do so, if not for the pictures alone.

As the weather slowly warms, and the heavy meals hibernate until next winter, fruit takes its place on the forefront of our menus. I love putting the heavy chocolate dishes on the backburner, and whipping out the vanilla-scented crumbles and creams. Spring to me is the perfect time of year to experiment with fruity desserts. It's when your berry cravings begin to sprout, along with the first blooms of the season. The humidity isn't in full swing, and you have not yet sworn off your oven until Autumn returns. If not for the welcoming of Spring, this tea cake could at least make an appearance for your Easter Sunday brunch.



Raspberry Swirl Tea Cake

Like always, my family asked what I'd be making for them over the weekend, and I read off a list of possibilities. And like most weekends, my sister was skeptical. She doesn't like "jammy" things, and would prefer if I made something different. Of course I didn't really care, since I knew this one was not negotiable. And besides, I love proving her wrong.

Raspberry Swirl Tea Cake

Every step to making this cake was wonderful. The colors, the textures, and of course the flavors. Being a fan of anything pink, the ribbon of raspberry puree that ran through the center of the tart was beautiful. Dolloped with free-form mounds of buttery crumbles, the tea cake baked to a pale perfection in no time. I set it by the window to cool while we set off to do some errands on a gorgeous Sunday afternoon.

Raspberry Swirl Tea Cake


Raspberry-Swirl Tea Cake
Adapted from Inn Cuisine

Filling
1 (12 ounce) package frozen raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch

Batter
1 & 1/4 cups all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar
3/4 cup very cold butter, sliced into thin pats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
3/4 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract


Preheat oven to 350 degrees F. Grease and flour a 10″ round tart pan with a removable bottom; set aside.

Raspberry Filling
In a heavy-bottomed saucepan, combine raspberries, sugar and cornstarch over medium heat; cook and stir until thickened and bubbly, 15-20 minutes. Remove from heat. Push raspberry mixture through a fine, mesh sieve, discarding seeds and pulp. Set filling aside to cool slightly. Alternatively, you may make ahead, store in an airtight container, and refrigerate and use within 3 days.

Tea Cake Batter
In a large mixing bowl, stir together flour and sugar. Using a pastry blender (I used a fork), cut in butter until the mixture resembles coarse crumbs. *Measure and set aside 1/2 cup of this flour-crumb mixture and reserve for crumb topping. To remaining flour mixture add baking powder, baking soda and salt; stir well to combine. Make a well in the center of flour mixture to accept the wet ingredients.

In a small mixing bowl, beat egg; stir in buttermilk, vanilla and almond extracts until just combined. Add all at once to the well you just created in the center of the flour mixture. Stir gently until just moistened; batter will be thick (do not overmix). Spread two-thirds of this batter over the bottom and up 1″ of the sides of prepared tart pan, using fingers to pat into place if necessary. Next, carefully spread the prepared raspberry filling on top of this batter. In small, irregular mounds, drop remaining batter on top of raspberry filling, spreading ever-so-gently with fingers or back of spoon if necessary. Allow mounds of batter to rest atop raspberry filling without pressing into bottom layer of batter. Sprinkle entire cake with the *reserved flour-crumb topping.

In the center of a preheated oven, bake tea cake for approximately 30-35 minutes or until a wooden toothpick inserted in center of cake comes out clean (filling will turn toothpick red). Remove tart pan from the oven and allow to cool on a wire rack for 15 minutes. Once cooled enough, remove cake from tart pan and place on cake stand or serving plate. Serve warm or at room temperature.

Raspberry Swirl Tea Cake

24 comments:

  1. Such a wonderful process, making that cake - your writing style makes it look & sound even more enticing!!

    ReplyDelete
  2. How perfectly springy! I bet it would be a fantastic dessert for a Mother's Day brunch (which is coming up before you know it, so it doesn't hurt to plan...!)

    ReplyDelete
  3. What a gorgeous looking cake. It screams Spring. I can't wait to add it to my rotation.

    ReplyDelete
  4. Looks like fresh from a bakery. I would buy a piece.

    ReplyDelete
  5. Bed AND Breakfast? Breakfast IN Bed... this looks perfect!!! The raspberry oozing into the crust--yummo!

    ReplyDelete
  6. This looks so good!! Perfect for an Easter brunch!

    ReplyDelete
  7. This is a gooooorgeous dessert. It looks just amazing when sliced. You really picked a good one here.

    ReplyDelete
  8. 200 types of raspberries floating around out there? where are they? wouldn't it be great to sample at least 10 of them? I am a huge lover of raspberries and strawberries, but have yet to see the various varieties. sad right?
    well, obviously this is another wonderful creation you have here. you know I'm printing this one...

    ReplyDelete
  9. Oh wow. This looks so good!! I have a ton of last summer's berries in the freezer and have been looking for ways to use them up.

    ReplyDelete
  10. This cake looks beautiful! I was hoping you would have a picture showing the inside of the cake too. Anything raspberry is good in my book.

    ReplyDelete
  11. What a great looking cake! I can't wait for fresh raspberries at the farmer's market.

    ReplyDelete
  12. This looks extremely amazing, I just want to pull it off of the screen and eat it all right now!

    ReplyDelete
  13. That tea cake is totally perfect for an Easter Sunday brunch... it is absolutely gorgeous! I didn't know that fact about raspberries, thanks for sharing!

    ReplyDelete
  14. I love the image of a cake sitting by the window to cool. This is a gorgeous cake, I made something similar from Gourmet once, a long time ago. Unlike your sister, I love all things jammy!

    ReplyDelete
  15. Oh My this looks so delicious.. I love raspberry.. perfect for spring..

    ReplyDelete
  16. Gorgeous! What more to say except how'd I miss that tart on Sandie's blog? Thank goodness you didn't! I'm going to go back and check hers out to.

    Btw, if you like nuts and caramel you should give her Pig & Whistle cake a try. I just made it yesterday morning...gone!
    ~ingrid

    ReplyDelete
  17. That raspberry cake look so good!

    ReplyDelete
  18. delicious cake, raspberries, and I love this pie is irresistible.

    ReplyDelete
  19. I love raspberries in desserts and this one is gorgeous.

    ReplyDelete
  20. This is beautiful and sounds so delicious. My parents are always trying to get me to use up the raspberries in their freezer when I visit so I'll definitely be making this. Thanks!

    ReplyDelete
  21. Wow, you absolutely did this recipe justice! It's such a gorgeous use of raspberries and I'm glad to hear it converted your sister to all "things jammy."

    Also, thank you for your kind words regarding Inn Cuisine---it has me daydreaming of lazy summer weekends too! :)

    ReplyDelete
  22. the tart is really gorgeous. I had to double-check to make sure I hadn't commented on this before because it's so pretty. Yum.

    ReplyDelete