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Raspberry Butter Cake with Whipped Cream

For the best, fluffiest cake make sure the butter, egg, and milk are all room temperature before you begin.


For the cake:

8 Tablespoons butter, at room temperature

3/.4 cups sugar

1 egg, room temperature

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 + 1/2 Tablespoons baking powder

1/2 teaspoons salt

1/2 cup whole milk

1 pint of raspberries

Preheat oven to 325º

Spray or butter a 9" round cake pan and line with parchment paper, butter or spray again.

Whisk the flour, baking powder and salt in a small bowl.

Beat the butter and sugar in a large bowl with a wooden spoon or in a mixer with the paddle attachment until creamy and fluffy. Add the egg, and vanilla extract and beat until the egg is completely incorporated. Scrape the bottom of the bowl to ensure everything is well mixed.

Add 1/3 of the flour blend and incorporate it into the butter and sugar mixture, then 1/2 the milk, then another 1/3 flour, then the last of the milk, then the last of the flour. If you are doing it by hand incorporate the flour and milk by folding with a spatula. If using a mixer beat on low. You want to be careful not to over mix when incorporating the flour and milk. The best way to do this is to add the next addition slightly before the one you are mixing is fully incorporated. So as soon as the first third of flour is almost completely mixed in add 1/2 the milk, etc. Don't wait for it to be fully incorporated to add the next.

Pour the cake batter into the pan and scatter raspberries on top. Sprinkle the top of the cake lightly with sugar. Bake for 40 minutes but start checking at 30. It's also important when in the kitchen to attune your nose to what is happening. The cake will tell you it's almost ready when the air starts smelling sweet- like sugar, butter, and vanilla.

Let the cake come to room temperature. Slice and serve with whipped cream (recipe below).

Whipped Cream

1 cup heavy cream, very cold

2 Tablespoons confectioner sugar

1 small pinch salt

a cold medium metal bowl or a cold mixer bowl

You can make the whip with a cold metal bowl, a whisk, and elbow grease. That is usually how I make it of I'm making a small amount. I think it's really magical and fun to whisk air into a liquid until it is thick and fluffy BUT the fastest and easiest way is to use either a hand mixer or a stand mixer with a whisk attachment.

The most important part is that the cream needs to be as cold as possible. Having a cold bowl helps.

Whip by hand or whip by mixer all ingredients over medium speed until the cream thickens - about 4 minutes.

Once it thickens stop— if you keep going you will "break" the cream and will then be making butter (!)

Use the whipped cream immediately or cover it tightly with plastic wrap and chill it in the refrigerator until ready to use. The whipped cream keeps 2 4 hours in the refrigerator.


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