Forktionary

Raspberry Cake With Marsala Crme Frache Recipe

Indulge in this exquisite Raspberry Cake with Marsala Crème Fraîche, a recipe inspired by Bon Appétit (June 2002). The heavenly combination of sweet raspberries and rich Marsala wine creates a moist and unforgettable cake. Lightly dusting the berries with flour prevents them from sinking, ensuring a beautiful, evenly distributed fruit throughout. Easily adaptable – substitute cherries or blueberries for raspberries, and Grand Marnier for Marsala if desired! Even frozen raspberries work perfectly (add 10-20 minutes to baking time). Prepare to be amazed!

Prep Time 30 mins
Cook Time 45 mins
Calories 566.5 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Raspberry Cake With Marsala Crme Frache 12

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Cake With Marsala Crme Frache

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Raspberry Cake With Marsala Crme Frache? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Raspberry Cake With Marsala Crme Frache

  1. Preheat oven to 400°F (200°C). Grease and flour a 10-inch springform pan.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt.
  3. In a small bowl, combine Marsala wine and orange juice.
  4. In a large bowl, cream together 1 cup softened butter and 1 cup sugar until light and fluffy.
  5. Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
  6. Gradually add the dry ingredients and the Marsala mixture to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
  7. Pour batter into the prepared pan.
  8. Gently toss 1 1/2 cups raspberries with 2 tablespoons of flour to prevent sinking. Sprinkle these over the batter.
  9. Bake for 20 minutes at 400°F (200°C).
  10. Reduce oven temperature to 375°F (190°C). Dot the top of the cake with 2 tablespoons of butter and sprinkle with 2 tablespoons of sugar.
  11. Continue baking for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cake cool in the pan for 10 minutes before releasing the sides of the springform pan.
  13. Transfer the cake to a wire rack to cool completely.
  14. In a small bowl, gently whisk together 1 cup crème fraîche and 2 tablespoons of sugar.
  15. Once the cake is completely cool, slice into wedges and top each with a dollop of crème fraîche and fresh raspberries.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

113g

Fat

107g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Italian French American Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Desserts Fruit European Dinner Party Cakes Dietary Low In Something Berries Raspberries Brunch