Raspberry cakes forever
Tables at the Farmers Market will be a sea of red soon as raspberries come into season. We still have a bin from last year so this morning I baked two new recipes and both are good but the bread was our number one choice. The Raspberry Buttermilk Cake from the June 2009 issue of Gourmet is a very simple and small cake, just enough for six.
And then there is the Raspberry Almond Crumble Bread from the May/June 2011 issue of Victoria magazine. This brunch bread is good, full of flavour, and the streusel topping makes it a winner. Both of these recipes are keepers.
Tables at the Farmers Market will be a sea of red soon as raspberries come into season. We still have a bin from last year so this morning I baked two new recipes and both are good but the bread was our number one choice. The Raspberry Buttermilk Cake from the June 2009 issue of Gourmet is a very simple and small cake, just enough for six.
And then there is the Raspberry Almond Crumble Bread from the May/June 2011 issue of Victoria magazine. This brunch bread is good, full of flavour, and the streusel topping makes it a winner. Both of these recipes are keepers.
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