It’s Recipe Tuesday once again and we have another amazing dessert that you just have to try. You are going to love it!
Raspberry Poke Cake with Almond Cream Cheese Frosting
3 cups cake flour, sifted
2 ½ teaspoons baking powder
½ teaspoon salt
2/3 cup butter
1 ¾ cups white sugar
1 ½ teaspoons vanilla extract
1 ¼ cups milk
1 cup raspberries
3 tablespoons sugar
Zest and juice from half a lemon
Almond Cream Cheese Frosting (see below)
Preheat the oven to 350-degrees. Grease and flour a 9×11 cake pan.
In a large mixing bowl, sift the flour. Whisk in the baking powder and salt and set aside.
In a smaller mixing bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs and vanilla and mix well.
Alternating, slow add the dry ingredients and milk. Beat until the batter is smooth. Pour the batter into the prepared pan. Bake 20-25 minutes or until a tester comes out clean.
While the cake cooks, prepare the raspberry glaze:
In a small skillet, combine the raspberries and sugar. Add the lemon zest and juice and simmer on low until tender. Mash the raspberries with a fork. Use a fine mesh strainer to remove the seeds from the mixture.
Remove the cake from the oven and cool for 10 minutes. Use a toothpick to poke holes all over the top of the cake. Slowly pour the raspberry glaze over the top of the cake, allowing it to seep into the holes. Cool completely before frosting.
Almond Cream Cheese Frosting
4oz cream cheese
2-3 cups powdered sugar
1 teaspoon almond extract
Fresh raspberries for garnishing
Remove the butter and the cream cheese from the refrigerator about 1 hour before preparing the frosting.
In the bowl of an electric mixer, combine the cream cheese and butter until smooth. With the mixer speed on low, add in the almond extract, then slowly add in the powdered sugar. You may or may not want a dash of milk depending on the consistency.
Garnish with raspberries and chill 1 hour before serving.
Now if you do decide to make this we would love to hear all about your experience. Enjoy!