I doubled this to use up too-tart raspberries, and baked in two bread pans. I was disappointed in the results. The cake itself turned out fantastically, but the raspberries sank to the bottom, and were a soggy mess. I'll serve it to the family with vanilla ice cream to mask the sogginess. I used part almond extract, part vanilla (yum!). I didn't have sour cream, but had heavy whipping cream to use up, so I made "buttermilk" with that instead. 1 tablespoon lemon juice, plus whipping cream to equal 1 cup (because I doubled the recipe). I've only done this with milk, so I was surprised when it turned into a sour cream like consistency! I also left off the glaze because it was meant for an outdoor potluck, and didn't want it to be overly messy. Good thing I had a backup dessert... I might give this recipe another shot, and drain the raspberries after they macerate in the brown sugar, then coat in flour to prevent sinking...
Was this review helpful?
0 users found this review helpful
I doubled this to use up too-tart raspberries, and baked in two bread pans. I was disappointed...