Raspberry Clafoutis - #TheCakeSliceBakers

A Raspberry Clafoutis is a rustic French dessert with a creamy, custard-like texture and sweet bites of raspberry throughout. 

Dust with powdered sugar and serve warm with a dollop of whipped or vanilla ice cream for the perfect dessert.

Blackberry-Raspberry Upside Down Cake ~ #TheCakeSliceBakers

Who doesn't like a vanilla cake with berries? This one can easily be adapted to feature your

favorite berries, is oh-so-easy to make, and a little whipped cream on the side makes it perfection.

Siren's Chocolate Cake ~ #TheCakeSliceBakers

You will hear the Siren calling to you to come and get a slice or 

two of this amazing chocolate cake paired with raspberries

Gluten-Free Almond-Raspberry Bundt Cake ~ #BundtBakers

"Don't despair over the food you can't have, remind yourself of all the good food that you can have."

The theme for #BundtBakers this month is Gluten-Free. I don't bake gluten-free very often, and I wondered if I should sit out this month.  One of my daughters tried going gluten-free for a while, so I made a few baked goods for her, but it didn't last long. However I love baking with the group and wanted to give it a try.  This recipe was originally just an almond bundt cake, but I love the combination of almond and raspberry.

This cake was made at the last moment since I mixed up my dates (I thought it was due next week - oops!) and had to bake it after work, so I was extremely grateful that it is easy to put together. I think that cleaning up afterwards took more time than getting it in the oven.  Instead of using the almond essence in the glaze I added some raspberry essence and it was the perfect touch of sweetness. As you can see from the photo below is was very easy to cut, and everyone agreed that it had a nice delicate crumb and was delicious.

If you would like to know more about #BundtBakers and see what the other bakers made for our Gluten-Free theme please scroll down below the recipe.

Gluten-Free Almond-Raspberry Bundt Cake 
Printer Friendly Recipe

Ingredients
Cake ~

• 235g (1½ cups) Gluten-Free Multipurpose Flour (that contains xanthan gum)
• 145g (1½ cups) almond flour
• 300g (1½ cups) granulated sugar
• 115g (½ cup) unsalted butter, softened
• 25ml (2 tablespoons) vegetable oil
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 4 large eggs
• 152ml (⅔ cup) milk, at room temperature
• 200g (1⅔ cup) fresh raspberries

Glaze ~

• 125g (1¼ cups) confectioners' sugar
• ⅛ to ¼ teaspoon almond extract or 1 drop bitter almond oil
• 30g to 45ml (2 to 3 tablespoons) heavy cream

Preparation

Cake ~

1. Preheat the oven to 165℃ (325°F).
2. Spray a standard-size Bundt pan with baking spray; set aside
3. To make the cake: In a medium bowl, whisk together the flours and xanthan gum.
4. In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.
5. Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.
6. Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for 1 minute.
7. Gently fold in the raspberries.
8. Scoop the batter into the prepared pan.
9. Bake the cake for 60 to 70 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean.
10. Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.

Glaze ~

1. Whisk the glaze ingredients together and drizzle over the cooled cake.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. Many thanks to Stacy from Food Lust People Love, who is not only the host this month, but also the one who keeps everything in good working order here at #BundtBakers.  Thanks Stacy for all you do.

And don’t forget to take a peek at what other talented bakers have baked this month ~

• Buckwheat Bundt Cake with Red Fruits Jam from Pat y Co. Candy Bar
• Clementine Almond Bundt from Food Lust People Love
• Coconut Rum Gluten-Free Bundt from Sweet Sensations
• Gluten-Free Sweet Cornbread Bund Caket from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Flourless Carrot Cake from Sneha's Recipe
• Gluten Free Chocolate Bundt Cake from I Love Bundt Cakes
• Gluten Free Holiday Rum Cake from The Queen of Scones
• Gluten-Free Almond-Raspberry Bundt Cake from All That's Left Are The Crumbs
• Gluten-Free Carrot Bundt Cake from Merce's Cake

Genoise with Raspberries and Cream ~ #CakeSliceBakers

A Genoise may just be the ultimate afternoon tea cake.  Who could say no to a slice of a delicate, light, ethereal sponge cake traditionally filled with berries and cream?

Razzleberry Crumb Bars

How fun is the name razzleberry?  Recently, I saw a jar of razzleberry jam sitting on the shelf at my local grocery store.  Having never heard of it before I couldn't resist purchasing it just so I could taste it.  A single berry known as a razzleberry doesn't actually exist, it is just a name that was given to the combination of raspberries and blackberries used in a pie - or in my case, Razzleberry Crumbs Bars.  It was funny that when I was searching online I did find that there are two berries that are an actual cross between a red raspberry and a blackberry- the Tay berry and the loganberry, but they were not given the cool name of razzleberry.

After searching for a good crumb bar recipe, I decided that I would use my newly purchased jam, and a mix of fresh raspberries and blackberries.  I used a blueberry crumb bar recipe that I found on My Baking Addiction (love this blog!) as a basis for my bars, and then made the necessary changes so that I could incorporate the two berries.  I decided to add some almond meal to my base, but I did not want it in the crumb topping too.  To divide the base and the topping I mixed the flour, sugars, salt and baking powder and added the butter to make a crumb mixture and then took out half of the crumbs mixture, reserving it so I could sprinkle it over the berries. Almond meal was then added to the remaining mix in the food processor, along with the other half-cup of flour.  This did make my base a lot wetter than the original recipe, but it wasn't a problem.

Raspberries and blackberries really are a match made in heaven, and these bars were a huge hit with my family.  The crispy shortbread-like base, sweet and sticky jam, tart-sweet berries, and a crumbly topping all combined to make an incredible bite.  These are fantastic on their own but could easily go over the top with a little vanilla ice cream, or some whipped cream to accompany them.  I tried very hard not to nibble on the edges because it was nearly dinner time, but it was hard to stop myself. After dinner all bets are off.

Razzleberry Crumb Bars
(Printer Friendly Recipe)

Ingredients

• ½ cup white granulated sugar
• ½ brown sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour, divided
• ¾ cups almond meal
• 1 cup cold butter, cut into small cubes
• 1 egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• ½ cup razzleberry jam (use raspberry if unable to find razzleberry)
• 2 cups fresh or frozen raspberries
• 2 cups fresh or frozen blackberries
• 1/2 cup white sugar
• 3 teaspoons cornstarch
• powdered sugar for sprinkling

Preparation

1. Preheat the oven to 375℉. 
2. Line a 9×13 inch pan with parchment paper and spray with nonstick cooking spray. 
3. In a small bowl, whisk the egg and vanilla together until combined. 
4. In the bowl of a food processor add ½ cup white sugar, ½ cup brown sugar, 2½ cups flour, salt, and baking powder; pulse to blend. 
5. Add cold butter; pulse until small crumbs appear. 
6. Remove half of the crumbs and set aside. 
7. Add almond meal, remaining ½ cup of flour, and egg/vanilla mixture to the food processor; pulse until mix comes together. 
8. Press the almond meal-flour mixture evenly into the bottom of prepared pan. 
9. Using an off-set spatula spread the jam over the base. 
10. In another bowl, stir together the ½ cup of sugar and cornstarch and gently mix in the berries. 
11. Spoon the berry mixture evenly over the crust. 
12. Sprinkle the remaining crumbs over the berry layer. 
13. Bake in preheated oven for 45 minutes, or until top is slightly brown. 
14. Cool completely, sprinkle with powdered sugar, and cut into squares.

Recipe by All That's Left Are The Crumbs©