When I create recipes for my blog, I love to include "family favorites." The best part about making a new dish is seeing the joy it brings to the dinner table. A new recipe makes for great suppertime conversation. Those with teenagers may agree, it's hard to think of interesting topics to discuss every night! So I try to engaged the crowd by putting a new twist on classic recipes I enjoyed as a child. This week, I thought I would branch out a little and share a recipe that represents my grandpa's Czechoslovakian heritage. This Raspberry Bublanina Cake (or "bubble cake" per the American translation) is a versatile dish that's easy to make. You can use whatever fruit is in season, so it can be changed up for holidays or special occasions. Since raspberries are still in season in Michigan, I used farm fresh raspberries for my cake. As you can see from the photo, the cake forms a small "bubble" around the fruit during the baking process. With a little sour cream and whipped egg whites in the batter, the end result is a crumbly but moist coffee cake (which my daughter thought was funny since there's no coffee in the recipe, but that's another blog post!). Here's how I made this Czechoslovakian Raspberry "Bubble" Cake:
Ingredients:
2/3 cup granulated sugar; 1 and 1/2 cup flour; 1 stick butter: 1 tsp. baking powder; 1/8 tsp. salt; 1 tsp. vanilla; 1/4 cup sour cream; 3 egg yolks; 3 whipped egg whites; 1 cup raspberries; 1 tsp. grated lemon peel; powder sugar for dusting
Directions:
Preheat oven to 350 degrees. Separate the egg yolks from the whites. Place the yolks in a large mixing bowl and the whites in a small mixing bowl. Add the butter and sugar to the bowl with the egg yolks. Using an electric mixer, cream the egg mixture until flight and fluffy. Add the vanilla. Fold in the sour cream.
In another large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon peel. Gradually combine to the bowl with the wet ingredients. Using a hand mixer, mix on medium speed until combined.
Using a hand mixer, mix the egg whites on medium high speed until still peaks form. Fold into the cake batter. Pour batter into a greased 9 inch pie pan. Use a spatula to spread batter evenly in the pan. Place the raspberries on the of the cake, dipping each berry into the batter so the just the top is poking out.
Ingredients:
2/3 cup granulated sugar; 1 and 1/2 cup flour; 1 stick butter: 1 tsp. baking powder; 1/8 tsp. salt; 1 tsp. vanilla; 1/4 cup sour cream; 3 egg yolks; 3 whipped egg whites; 1 cup raspberries; 1 tsp. grated lemon peel; powder sugar for dusting
Directions:
Preheat oven to 350 degrees. Separate the egg yolks from the whites. Place the yolks in a large mixing bowl and the whites in a small mixing bowl. Add the butter and sugar to the bowl with the egg yolks. Using an electric mixer, cream the egg mixture until flight and fluffy. Add the vanilla. Fold in the sour cream.
In another large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon peel. Gradually combine to the bowl with the wet ingredients. Using a hand mixer, mix on medium speed until combined.
Using a hand mixer, mix the egg whites on medium high speed until still peaks form. Fold into the cake batter. Pour batter into a greased 9 inch pie pan. Use a spatula to spread batter evenly in the pan. Place the raspberries on the of the cake, dipping each berry into the batter so the just the top is poking out.
Bake batter for 30 minutes, or until the edges are golden brown. When cake is completely cooled, dust with powdered sugar.
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