Return to Content

Raspberry Honey Cake With Raspberry Sauce

Raspberry Honey Cake With Raspberry Sauce
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 10 servings.

If using a Bundt pan, bake at a lower temperature and for a longer time. Test for doneness periodically.
Raspberry Honey Cake With Raspberry Sauce

CAKE

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups honey
  • 2 teaspoons vanilla extract
  • 6 large eggs
  • 2 cups 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 cups raspberries
  • 1/4 cup chopped blanched almonds

Instructions:

Preheat the oven to 350°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. In a separate bowl, combine the flours, baking soda, and salt. Sift the dry ingredients into the creamed mixture alternately with yogurt and sour cream, beating after each addition. Fold in the lemon zest, raspberries, and almonds. Pour into the prepared pan. 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.

SAUCE

Ingredients:

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 2 cups raspberries

Instructions:

In a saucepan, combine the sugar, cornstarch, and raspberries with 1/3 cup of water. 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.
Updated Monday, January 24th, 2011
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350