Raspberry Bundt Cake
2/3 cup unsalted butter,
1 1/2 cups granulated
2 eggs, room temperature
1 teaspoon almond
16 ounce sour cream
1 3/4 cups all−purpose
3/4 cup unsweetened
2 teaspoons cinnamon
1 1/2 teaspoons baking
1 teaspoon salt
1/2 cup finely ground
3/4 cup raspberry
Whipped cream and fresh
raspberries for garnish
Preheat oven to 350
Coat a Bundt pan with
butter. Dust with flour and set aside.
Cream the butter and
sugar until light and fluffy, about 4 to 5 minutes. Add the eggs,
one at a time, scraping sides of bowl to incorporate each entirely.
Add the almond extract and then the sour cream. Sift together the
flour, cocoa powder, cinnamon, baking soda and salt. Add the ground
almonds. Using the low speed of a mixer, beat the flour mixture into
the butter mixture.
Fill the prepared pan
with half of the batter. Drop the raspberry preserves on the batter,
taking care not to let preserves touch the sides of the pan. Bake at
for 50 minutes or until a wooden pick inserted in the outside
circumference of the cake away from the preserves comes out clean.
Run a knife around the edges to loosen cake. Cool cake completely in
pan before turning out onto serving plate. Glaze with Chocolate
Glaze. Garnish with whipped cream and fresh raspberries.
1/4 cup water
1/4 cup light corn syrup
2/3 cup granulated sugar
2 tablespoons raspberry
or almond flavored liqueur
6 ounces semisweet
chocolate, coarsely chopped
Heat the water, corn
syrup and sugar to boil to dissolve. Stir in chocolate and liqueur.
Let the mixture rest, stirring occasionally, until chocolate is
dissolved and incorporated into the glaze. Let glaze cool slightly
to thicken before using.