Homemade raspberry cake puts a smile on everyone's face. The sweetness and acidity in the berries blend beautifully with the buttery and flaky crust.
When it comes to pies, apple pie is probably the most popular. But berry-filled ones, whether blackberries, strawberries, blueberries or raspberries, are also very popular - they're also sweeter, which is a reason to try this recipe.
Raspberry pie is a great way to welcome summer when the berries are ripe. good news? Fresh raspberries are now available year-round, so you can now have seasonal baked goods ready to go.
Why make a raspberry pie?
Raspberry is underrated. Everyone talks about blueberries and blackberries, and raspberries are often left out of the conversation. Well, that changed today because after trying several berry flavored cakes, raspberries were the overall winner, at least for us.
Cake is a celebration. Sure, they take time and effort to make, but they're not as difficult to put together as you might think. Once your kitchen is filled with lovely smells from the oven, you'll know your hard work has paid off.
What's in a Raspberry Pie?
To make a proper raspberry cake, you need fresh raspberries, which are available in most supermarkets. Of course, if you can't find them, use other berries. If you still can't find fresh fruit, use thawed raspberries. They're not that great, but they'll get the job done.
You'll also need a pie crust, which you can buy or make from scratch using the recipe below - basically flour, salt, butter, and a little water.
You'll also need sugar, cornstarch (as a thickener), butter, and a pinch of salt. Keep in mind that it will take at least two hours to make the cake, especially if you make the base at home. The results were impressive, so let's go!
Raspberry Cake Recipe
Serving Size: 8
Preparation time: 1 hour
Cooking Time: 1 hour
Total time: 2 hours
For the crust:
• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup butter
• ¼ cup ice water
For the pie filling:
• 4 cups fresh raspberries
• 1 1/4 cups sugar
• 6 tablespoons cornstarch
• 2 tablespoons butter
• 1 pinch of salt
1. Mix flour and salt to make the cake base. Then combine the chopped butter and cold water into a crumbly dough. Cover with foil and refrigerate for at least 30 minutes. Roll out the dough on a floured surface and use your thumb to place half of the dough into a cake tin or baking sheet.
2. Combine raspberries, sugar, cornstarch, butter and salt and pour into cake pan.
3. Preheat the oven to 350°F and place the remaining rolled out dough on top of the cake. Bake, 50 minutes to 1 hour, until crust is golden brown and cooled before serving.
Use strawberries, blackberries, blueberries or other berries to make different cakes.