Raspberry Cake With Marsala & Creme Fraiche Recipe

Name: Raspberry Cake With Marsala & Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; ¼ teaspoon baking soda; ¼ teaspoon ground nutmeg; ½ cup marsala; ¼ cup fresh orange juice; ¼ tablespoons unsalted butter, room temperature; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon grated lemon peel; 4 tablespoons sugar; 4 cups fresh raspberries, divided; 2 cups creme fraiche or 2 cups sour cream

Servings: persons

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
½ cup marsala
¼ cup fresh orange juice
¼ tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
4 tablespoons sugar
4 cups fresh raspberries, divided
2 cups creme fraiche or 2 cups sour cream

1
Position rack in center of oven and preheat to 400F
2
Butter 10-inch-diameter springform pan.
3
In medium bowl whisk first 5 ingredients to blend.
4
In small bowl, combine Marsala and orange juice.
5
In large bowl, beat 12 tablespoons butter and 1 cup sugar until well blended.
6
Beat in eggs, vanilla, and lemon peel.
7
Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions.
8
Transfer batter to prepared pan.
9
Sprinkle with 1 1/2 cups raspberries (sometimes I sprinkle with 2 cups of raspberries).
10
Bake cake until top is gently set, about 20 minutes.
11
Reduce oven temperature to 375F Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar.
12
Continue baking until tester inserted into center of cake comes out clean, about 15 minutes.
13
Cool in pan on rack.
14
Release pan sides; transfer cake to platter.
15
Cool to room temperature.
16
Mix creme fraiche and 2 tablespoons sugar in small bowl.
17
(Cake and creme fraiche mixture can be made 8 hours ahead.
18
Let cake stand at room temperature.
19
Cover and chill creme fraiche mixture.)
20
Cut cake into wedges.
21
Top each with dollop of creme fraiche and fresh raspberries and serve.

737

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, ¼ teaspoon baking soda, and more.

Yes, Raspberry Cake With Marsala & Creme Fraiche falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Cake With Marsala & Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions