Being in Portugal for three weeks has inspired me to  do some traditional Portuguese treats that was part of my regular diet while I was there. But, I’ll save those for another week! This week was our return from Portugal and Laura and I decided to wind down one night and share a bottle of Moscato which means we had to find a dessert that would go well with it. We decided on something with raspberries and came across this recipe for a soft and airy raspberry cake that was very quick and easy to make!  We got a bit too excited and ate it while it was hot (which I do not recommended!) so wait to eat the cake after it has cooled down for ten minutes and enjoy with a glass of Moscato!

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons butter, softened (1/2 stick)
  • 2/3 cup sugar plus and extra 2-3 tablespoons for sprinkling on the top of the batter
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1/2 cup sour cream
  • 1 six-ounce container fresh raspberries

Directions

 
     
Spray a 9-inch round cake pan and line with parchment paper (or wax paper) and then spray the paper. Pre-heat oven to 400 F. Whisk together the flour, baking powder, bakings soda, and salt.
Beat the butter until soft, pale and fluffy. Begin adding sugar in small amounts until well mixed and fluffy (about 2-3 minutes). Beat in the vanilla. Add egg(s) and beat well. Add the sour cream and beat well.
At low speed, mix in the flour in 3-4 batches, until just combined. Spoon batter into prepared cake pan and smooth the top.
Carefully place raspberries evenly over surface. Sprinkle with the 2-3 tablespoons sugar (the original recipe called for 1 1/2 tablespoons).
  
Bake on middle rack until cake is golden and a toothpick or cake tester inserted into center comes out clean, 25-30 minutes. Cool in pan for ten minutes.
 
Turn out of pan onto a rack and cool. Invert onto a plate to serve.