Name: Raspberry Honey Cake with Raspberry Sauce
Cook time: 55 min
Ingredients: --Cake:; 1 cup (2 sticks) unsalted butter, softened; 2 cup honey; 2 teaspoon vanilla extract; 6 large eggs; 2 cup whole wheat flour; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup plain yogurt; 1/2 cup sour cream; 1 tablespoon grated lemon zest; 2 cup raspberries; 1/4 cup chopped blanched almonds; --Sauce:; 1/3 cup sugar; 1 tablespoon cornstarch; 2 cup raspberries

Raspberry Honey Cake with Raspberry Sauce

By: The Old Farmers Almanac Garden-Fresh Cookbook

1 Comment

By: The Old Farmers Almanac Garden-Fresh Cookbook

Indulge yourself in his heavenly Raspberry Honey Cake with Raspberry Sauce; the perfect summer treat. Find easy cake recipes that are this good, that aren't made out of a box mix, is amazing! This cake recipe is perfect for a potluck, party or other fun summer gathering.

Yields10

Cooking Time55 min

Ingredients

--Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups honey
2 teaspoons vanilla extract
6 large eggs
2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon grated lemon zest
2 cups raspberries
1/4 cup chopped blanched almonds
--Sauce:
1/3 cup sugar
1 tablespoon cornstarch
2 cups raspberries

Instructions

For Cake:
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. In a large bowl, cream the butter and honey until light. Add the vanilla and eggs, beating well after each addition.
In a separate bowl, combine the flours, baking soda, and salt. Sift the dry ingredients into the cream mixture alternately with yogurt and sour cream, beating after each addition. Fold in the lemon zest, raspberries, and almonds. Pour into the prepared pan.
Bake for 45 to 55 minutes, or until the cake pulls away from the side of the pan. Cool on a rack for 10 minutes before inverting the cake onto a serving plate.
For Sauce:
In a saucepan, combine the sugar, cornstarch, and raspberries with 1/3 cup of water.
Boil and stir until the sauce is smooth and thickened. If desired, strain through a sieve or cheesecloth to remove the seeds. Serve the cake with the raspberry sauce.

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msdeb21

Apr 04, 2017

This is sure a beautiful cake. I have everything to make it, except the raspberries. I see lots of recipes with strawberries, but not many with raspberries. This will make a lovely dessert for the Spring birthdays in my family and Easter. Just the name of it is lovely--raspberry honey cake!