Lots and lots of raspberries were harvested from our raspberry patch here in Midcoast Maine.
We have to pick daily just to keep up with them.
Naturally, we could not possibly consume all these fresh berries at once, so many are frozen in batches for later use in all kinds of fun culinary creations such as raspberry mustard, raspberry champagne vinegar, raspberry sorbet, and of course jam. Currently, I have been incorporating some of the fresh raspberries in baking recipes. Here are a couple of tasty and very simple ones if you don’t want to fuss too long in the kitchen.
Baking With Raspberries
This buttery raspberry corn bread with a sprinkle of sugar on top is lofty and easy to make.
Raspberry Cornbread Recipe:
- 1 cup plus 2 T unsalted butter at room temperature
- 3/4 cup sugar, plus 2 T for sprinkling
- 3 T honey
- 2 large eggs at room temperature
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 3 1/2 tsp baking powder
- 1/2 milk
- 1 cup raspberries
- 1/2 cup raspberry jam
8 x 8 pyrex that has been lightly coated with melted butter or high-heat canola-oil spray.
Preheat oven to 375 degrees and position a oven rack in the center.
Place softened butter, 3/4 cup sugar, and honey in a bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Fold in raspberries. Spoon half of the batter, it will very be stiff, into an 8 x 8 pyrex and do not pack it down just even it out gently. Dollop jam all over and then spoon the remainder of the batter on top and even out. Brush the top lightly with cold water and sprinkle the 2 T of sugar on top.
Bake until the top is browned and a toothpick inserted in the center comes out clean, about 1 hour 10 min.
Raspberry Buckle(Crumb Cake) With A Crumb Topping:
This is not sweet so it is suitable for breakfast of afternoon tea.
- 8 T (1 stick) unsalted butter, melted and still warm
- 1/3 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 3/4 tsp ground cinnamon
- 1/8 tsp salt
- 1 3/4 cups cake flour
- 2 cups unbleached all-purpose flour
- 2/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 3/4 stick unsalted butter
- zest of 1 lemon
- 2/3 cup buttermilk
- 2 large eggs, at room temp.
- 2 tsp pure vanilla extract
- 1 half-pint basket fresh raspberries
The Crumb Topping: Whisk the melted butter, sugars, cinnamon and the salt together in a medium bowl. Stir in the flour with a spoon until the mixture resembles a thick dough. Set aside 15 min.
The Cake: Preheat oven to 400 degrees and position rack in center of oven. Lightly coat an 8 x 8 pyrex with high heat canola oil spray. Place flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to blend thoroughly. In a small pan melt the butter and lemon zest. Remove from heat. Add the buttermilk to the melted butter mixture and set aside 2 minutes. Pour the butter mixture into a medium bowl, add eggs, vanilla, and whisk until well blended.
Pour the butter mixture into the dry ingredients and mix carefully and slowly until blended. Fold in raspberries. Pour batter into prepared pyrex.
With your fingers break and roll the crumb topping into large pea-sized pieces and spread an even layer over the batter.
Bake 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Raspberry Crumb Cake