A sweet fruit cake…

It all started when I stumbled on the first raspberries of the season at the farmers market—little baskets of portable summertime. When I first sniffed at them, I was quite sure that I had just identified then next “it” scent. I grabbed a few baskets and carefully brought them home. Sometimes that is no easy task with a bike and a basket of market findings, but I do what I have to do! I had no specific plans, but sometimes you don’t need a plan with a few fresh berries. And when my afternoon of magazine browsing brought me to a certain raspberry cake recipe, everything came together.

Since then, I’ve made this cake a few times. One time with a mix of raspberries and tayberries, one time to share with friends and another time to with my boy. If there is an occasion for a summertime cake, this is the recipe to look to. And while I’ve been tweaking the recipe here and there, it is always a hit. I do expect that it could handle some improvising on the type of fruit added—blueberries, raspberries, blackberries—I think they’d all work just fine. And the little burst of citrus with the berries can do no wrong.

Raspberry Cake

From Sunset’s June 2012 issue

Don’t worry too much if you don’t have the lemon curd on hand. Replacing it with an equal amount of plain yogurt seems to do the trick!

1 cup butter, softened

1 cup granulated sugar

3 large eggs

1/4 teaspoon salt

1 teaspoon vanilla extract

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1/2 cup milk

1/4 cup lemon curd

Zest of one lemon

2 1/2 cups flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

4 3/4 cups raspberries (about 18 oz.)

Powdered sugar, for dusting

Preheat the oven to 325°. Butter a 9- by 13- inch baking pan. In a large bowl, beat butter and granulated sugar until fluffy with a mixer. Beat in eggs, salt, vanilla, yogurt, milk, lemon curd and zest of one lemon, until mostly blended.

Add flour, baking soda and baking powder to bowl and beat until smooth. Spread half of batter in pan and top with half of the raspberries. Carefully spread the remaining batter and top with the rest of berries.

Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Mine took a few more minutes, but keep calm! If the cake begins to brown too quickly, tent with foil. Let the cake cool on a cooling rack for about 1 hour, then dust lightly with powdered sugar. Serve with a little whip cream or ice cream and fresh berries!