I don´t know about you, but i love raspberries, and this, now, is one of my favorite desserts, first of all because it has fruit, and second, because it is not too sweet.
My sister and i made this dessert one afternoon, and once it was ready we left it on the table, so we left the house, and the pound cake stayed there, defenseless.
We came back to a crime scene. My dad and brother had eaten it ALL, they didn´t even take it out of the pan, they just ate it like that, spoonful by spoonful, and left the evidence on the kitchen island. They said that once they tried it, they could not stop.
I didn´t even got the chance to take pictures of it for you hahaha, besides, my sister and i both wanted to try it. So the next day we bought some more raspberries and we made it again, and this time i did take all the pics i wanted, though i didn´t eat as much of it as i would have wanted to, since my brother and dad ate almost half of it by themselves.
- 6 oz (170 gr) unsalted butter at room temperature
- 1 1/3 C white sugar
- 4 eggs large
- 2 tsp vanilla extract
- 2 C all purpouse flour
- 2 tsp baking powder
- A pinch of salt
- 1 C buttermilk
- 1 C Raspberries fresh
- 1/4 C white sugar
- 1/4 C all purpouse flour
- 1/4 C unsalted butter cold and in cubes
- 1 tsp cinnamon ground
- 1/2 tsp ginger ground
- 1 tbsp nuts finely chopped
- A pinch of salt
In a bowl, sift together all dry ingredients (flour, baking powder and salt) twice and set aside.
In a large bowl, cream butter and sugar together for 3 to 5 min. until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract and keep beating for two more minutes.
Incorporate dry ingredients (flour, baking powder and salt) alternatively with the buttermilk, starting and finishing with the dry ones. Mix until it is all well incorporated.
Pour the batter into a previosuly greased and floured pound cake pan.
Make the crumble by mixing all of the ingredients (but the raspberries) by hand or using a fork, not kneading but rather making it have a sand-like consistency.
Now, place the raspberries on top of the batter and on top of them the crumble.
Bake at 360° F for 50 min. or until a wooden stick comes out clean when inserted.
Let it cool completely and then turn out.