Raspberries lure us in

Cooking with Cathie

Cathie CampbellMay 15, 2013 

If there is one thing that lures me in like a moth to a flame, it's delicious, sweet, fresh fruit, especially berries of any sort. And luckily, fruit is full of rewards, unlike that flame the moth flew into. I have been seeing a lot of fresh raspberries these days. I wish I could have enough to eat my fill of them fresh and still have plenty left over for cooking and baking. It's a good thing I don't have a job picking raspberries, because I am sure my boss would have to let me and my red-stained mouth go on the first day! Here are some recipes for my fellow raspberry-loving friends. Hope you enjoy them.


Raspberry plum upside-down cake

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 1/3 cup packed light-brown sugar
  • 6 medium plums, halved and pitted
  • 1/2 pint fresh raspberries
  • 1 1/2 cups flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 3 large egg yolks
  • 1/2 cup sour cream
  1. Preheat oven to 375. Butter a round 8 1/2-inch by 2 1/2-inch springform pan; line with parchment paper. Melt 2 tablespoons butter; pour into pan. Using a sieve, sprinkle brown sugar evenly over the melted butter. Arrange plum halves cut side down on top of the brown sugar. Don't worry about crowding them as they will shrink somewhat during baking. Fill in the gaps with raspberries; set aside.
  2. Sift together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg; set aside. In an electric mixer fitted with the paddle attachment, cream the remaining 8 tablespoons butter and the sugar until light. Beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add half the flour mixture, and beat until combined. Beat in the sour cream. Beat in the remaining flour mixture.
  3. Spoon cake batter on top of plums and raspberries, spreading evenly with a spatula. Place the pan on a rimmed baking sheet to catch any juices; transfer to the oven, and bake until a cake tester inserted into the cake comes out clean, 60 to 70 minutes. Transfer to a wire rack to cool, about 1 hour. Run a knife around edge of pan to loosen cake. Remove ring; invert onto a serving plate.

Mixed berry crostata

Crostata is an Italian form of a tart or pie. You can customize this to make raspberries the predominate fruit, if you wish. You'll get your hands right in the dough with this one!

  • 1 1/4 cups plus 1 tablespoon flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, lightly beaten
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 1/2 cup blueberries, optional
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon turbinado sugar (or any coarse sugar), optional
  1. Preheat oven to 375. To make the dough: Combine 1 1/4 cup flour, 1/4 cup sugar and salt in a large bowl. Form a well in the center of the dry ingredients and place the butter and 1 egg in the well. Using your hands mix the ingredients into soft pliable dough. Form it into a 4-inch disk and place it on a lightly floured parchment paper. Lightly dust the dough with flour and roll it into a 10-inch circle. Place dough with parchment paper on a baking sheet, cover the dough in plastic wrap, and chill for 10 minutes.
  2. To make the crostata: In a small bowl mix remaining flour and sugar and set aside. Remove the dough from refrigerator and evenly spread the flour and sugar mixture on the dough leaving a 1-inch wide border around the edge. Place berries on top of the mixture and sprinkle with lemon juice. Fold the 1-inch border over the edge of the top of the berries to form a 9-inch crostata.
  3. To bake the crostata: Lightly brush the top of crostata dough with remaining beaten egg and sprinkle with turbinado sugar if desired. Bake on the middle rack of the oven for about 35 minutes. Remove from oven and slide crostata with the parchment paper onto a wire rack. Cool at least 1 hour.

Raspberry Linzer bars

If you can't find any in the store, almond meal can be made in a food processor with blanched raw almond meats. Parchment paper makes this recipe easier to roll out. It does require some flipping over of layers.

  • 1 1/4 cups flour
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 cup almond flour or almond meal
  • 1/4 vanilla bean, split lengthwise
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 2 large eggs
  • 1/3 cup raspberry jam
  • Raw sugar
  1. Whisk first 3 ingredients in a large bowl. Scrape in seeds from vanilla bean; whisk to blend. Add butter; rub in with your fingers until coarse crumbs form. Beat 1 egg in a small bowl; add to flour mixture. Stir until dough forms. Divide in half. Working with 1 half at a time, roll out dough between 2 sheets of parchment paper to a 12-by-10-inch rectangle. Transfer to a baking sheet; chill for 2 hours.
  2. Preheat oven to 375. Remove top layer of paper from 1 dough rectangle. Invert onto a baking sheet; remove remaining paper. Spread jam over in an even layer, leaving 1/2-inch border.
  3. Whisk remaining egg in a small bowl to blend; brush lightly over plain border. Remove paper from second dough sheet and invert, placing on top of dough covered with jam. Remove paper. Press lightly from center of dough out toward edges to release any air pockets. Press edges to seal. Brush top with remaining beaten egg. Prick dough several times with a fork. Sprinkle with raw sugar.
  4. Bake until crust is golden, about 25 minutes. Let cool completely on a wire rack. Trim edges. Cut into bars. Makes 12 servings.

Raspberry sweet rolls

You can use frozen raspberries for this recipe. And of course, you can use regular salt instead of sea salt.

  • 1 cup milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon fine sea salt
  • 4 1/4 cups flour, plus more for dusting
  • 10 ounces frozen raspberries, unthawed
  • 1/2 4cup plus 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 3/4 cup confectioners' sugar
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 tablespoons heavy cream
  1. In a small saucepan, warm the milk over moderately low heat to 95 degrees. Pour the warm milk into the bowl of a standing electric mixer fitted with a dough hook and stir in the sugar and yeast. (Note: Dissolve yeast according to package recommendations. I like to use RapidRise.) Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
  2. Scrape the dough out onto a lightly floured surface and knead 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
  3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
  4. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
  5. Preheat oven to 425. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
  6. In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
  7. Invert the rolls onto the rack and peel off the parchment paper. Invert rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature. Makes 16 rolls.

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