My friend over at the 3 B's made this a week or so ago and new that I had to make it. It is delish! She made hers with mixed berries, but I decided on just raspberries and I am so glad that I did! This recipe truly is simple and quick to throw together and it definitely worth it! I will be making this again, but maybe I will try cherries or blackberries...even blueberries would be great!Raspberry Ripple Tea Cake
For the filling
1 (12 ounce) package frozen raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
For the batter
2 & 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, sliced into thin pats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
3/4 cup buttermilk
Preheat oven to 350 degrees F. Grease and flour a 10″ round tart (I used two 4" spring form pans) pan that has a removable bottom; set aside.
To make the raspberry filling: in a heavy-bottomed saucepan, combine raspberries, sugar and cornstarch over medium heat; cook and stir until thickened and bubbly. Remove from heat.
Push raspberry mixture through a fine, mesh sieve, discarding seeds and pulp. Set filling aside to cool slightly; alternatively you may store airtight, refrigerate and use within 3 days.
To make the tea cake batter: in a large mixing bowl, stir together flour and sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. *Measure and set aside 1/2 cup of this flour-crumb mixture and reserve for crumb topping. To remaining flour mixture add baking powder, baking soda and salt; stir well to combine. Make a well in the center of flour mixture to accept wet ingredients. In a small mixing bowl, beat egg; stir in buttermilk until combined. Add all at once to the well you just created in the center of the flour mixture. Stir gently until just moistened; batter will be thick. Spread two-thirds of this batter over the bottom and up 1″ of the sides of prepared tart pan, using fingers to pat into place if necessary. Next, carefully spread the prepared raspberry filling on top of this batter. In small, irregular mounds, drop remaining batter on top of filling, spreading ever-so-gently with fingers or back of spoon if necessary. Allow mounds of batter to rest atop raspberry filling without pressing into bottom layer of batter. Sprinkle entire cake with the *reserved flour-crumb topping.
In the center of a preheated oven, baked tea cake at 350 degrees F for approximately 30-35 minutes (I checked mine at about 25 minutes and they were done. Use your best judgement if you're not using the 10" tart pan) or until a wooden toothpick inserted in center of cake comes out clean (filling will turn toothpick red). The cake should appear lightly browned (baking times may vary from oven to oven, so keep a close eye on your cake after 30 minutes). When tea cake is properly baked, remove tart pan from oven and allow to cool on wire rack for 15 minutes. When time has elapsed, remove cake from tart pan and place on cake stand or serving plate.
