Raspberry Honey Cake with Raspberry Sauce
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 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
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.
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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.
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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.
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For Sauce:
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In a saucepan, combine the sugar, cornstarch, and raspberries with 1/3 cup of water.
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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.