Raspberry Cake with Marsala, Crème Fraîche and Raspberries

from Bon Appetit, June 2002
via Sue Gilbert

serves 10

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup Marsala
1/4 cup fresh orange juice
14 tablespoons (1 3/4 sticks) unsalted butter at room temperature, divided
1 1/4 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
4 cups fresh raspberries, divided
2 cups crème fraîche or sour cream

Preheat oven to 400 degrees. Butter a 10-inch springform pan.

Whisk first 5 ingredients in a medium bowl. Combine Marsala and orange juice in a small bowl. Beat 12 tablespoons of butter and 1 cup of sugar in a large bowl until well blended. Beat in eggs, vanilla and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to the pan. Sprinkle with 11/2 cups of raspberries.

Bake cake in center of oven until top is gently set, about 20 minutes. Reduce oven temperature to 375 degrees. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until done, about 15 minutes. Cool in pan on rack. Release pan sides, transfer cake to platter and cool to room temperature.

Mix crème fraîche and 2 tablespoons sugar in a small bowl. Cut cake into wedges. Top each with a dollop of crème fraîche and raspberries and serve.

Raspberries are both baked in this tender, moist cake and served with it.