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Rustic Raspberry Butter Cake

It’s that time of year again for these red beauties. The sad thing is that Chloe no longer likes them. Last year was so much fun – she’d pick and eat as many as her little hands could reach. This year she’ll help pick, but that is about it. At least she still likes blueberries.

For a Fourth of July bbq at a neighbor’s house I made what I call a rustic raspberry butter cake. Simple, buttery goodness, and a great way to use up any in season fruit (I’ve used rhubarb and strawberries, too).

Rustic Raspberry Butter Cake

1 stick salted butter, softened
3/4 to 1 cup sugar (depending on fruit) + extra for sprinkling on top
2 eggs
1 cup flour
1 tsp baking powder
sea salt
1 cup raspberries

In a mixer, cream together butter and sugar until fluffy – about 3-5 minutes. Beat the eggs together lightly and add in slowly. Mix the flour and baking powder in a separate bowl and then add it in as well. Pour mixture into a lightly-oiled baking pan and dot with fruit. Finish with a dusting of sugar and just a light sprinkling of sea salt on top. Bake at 350 degrees for 30-40 minutes or until golden.


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Gooseberries!

Look what I came home with! Have you seen these before? I hadn’t, and actually, since they weren’t signed, I didn’t even know what they were until I paid for them. Gooseberries! After reading Hungry Monkey (hilarious!) and now The Spice Necklace, I guess I’m feeling a little food adventurous.

So what, exactly is a gooseberry? Well, to me, it looks like a prehistoric grape, with a thicker, veined, and spiney skin (sort of like nettles). It also has a lot more seeds, and a somewhat sour flavor. They can be eaten raw, but most often I think they are cooked into desserts. In the end, I made a simple gooseberry syrup and used it to make a Gooseberry Fool (substituting sour cream for creme fraiche) and enjoyed the rest in a Gooseberry San Pellegrino soda.

Processing gooseberries takes some time. To make the syrup, you trim the top and bottom of each berry, and then slice it in half. Thankfully, they cook and mash down quickly, maybe 5-10 minutes. After straining out the seeds and skin, my pint of gooseberries yielded about one cup of syrup. Here are several gooseberry recipes that also look good:


Gingered Gooseberry Fool


Gooseberry Jam


Gooseberry Meringue Pie


Gooseberry Ginger Ale


Baked Gooseberry and Ginger Nut Cheesecake

Gooseberry streusel cake with elderflower syrup


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Recipes I'm loving… too much


Easy Apple Crisp (see below for recipe)

Okay, truly, this week I vow to try and start eating healthier and to stop gaining so much weight. Although I’m not technically “overweight” (yet often feel that way), I have definitely gained on the higher end of the recommended amount. And I certainly do not want to birth a ginormous baby. You know what I’m saying? I just want to plateau on all this weight from here on out. (Special thanks to everyone who left a comment on this post. I’ve heard that breastfeeding helps to melt off those post-partum pounds, but at this point, I’m nervous about relying on something I’ve never done before 🙂 )

That said, I’ve realized a big part of my problem is an abundance of ripe, luscious summer fruit, particularly berries, apples, and peaches. So of course I was making all kinds of delectable goodies. Just for fun, here are three recipes that we’ve really been loving:

Blueberry Lemon Sour Cream Cake. This was by far the best tasting cake I’ve made all year. I used the Sour Cream Lemon Cake recipe, but added slightly less white sugar and a cup of blueberries. Then I followed the directions for the lemon butter glaze. Every bite was divine, and we were seriously sad when it was all gone.

Homemade Mint Chocolate Chip Ice Cream. I’ve tried before to make a creamy egg-based vanilla, but it was time consuming, frustrating and didn’t turn out well. Now I mostly just stick to making simple fruit sorbets. This recipe, however, didn’t call for any eggs or cooking, just creams, peppermint extract, chopped or mini-chocolate chips, and a can of sweetened condensed milk (I LOVE this stuff. I can eat it straight out of the can with a spoon). This recipe made more than my cuisinart ice cream maker could handle, so I’ll be halving it next time. And I’m sure there will be a next time.

Easy Fruit Crisp (see below). This is my tried and true recipe for any fruit we happen to have. It is quick, easy, and uncomplicated (no fancy crust to worry about). I’ve had success using both fresh and frozen mixed berries, fresh apples, blueberries, and peaches. With really juicy/wet fruit like peaches, it is a good idea to stir in 2 to 4 tablespoons of flour, so you don’t end up with soup. It also doesn’t matter how much fruit you use, except that the ratio of topping to filling changes. David and I love extra topping, so I usually double that part of the recipe.

Filling:
Up to 5 cups of fresh or frozen fruit
2 to 4 tablespoons sugar

Topping:

1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all purpose flour
1/4 teaspoon cinnamon
1/4 cup softened butter
1/4 cup chopped nuts (optional)

1) Thaw fruit, if frozen, and then place in a baking dish. Stir in 2 to 4 tablespoons of sugar to taste (optional).

2) For crisp topping, combine oats, brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts (optional). Sprinkle topping over filling.

3) Bake in a 375 degree oven for 30-35 minutes or until fruit is tender and
topping is golden. Serve warm with ice cream or light cream. Serves 6.

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