Product Used In This Recipe
Raspberry Rosebud Cakes
PREP: 10 MINUTES
COOK: 19 MINUTES
SERVINGS: 12 SERVINGS
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Ingredients
- 1 cup sugar
- 10 Tbsp butter, softened
- 3 eggs
- 1 3/4 cups flour
- 1 tsp baking powder
- 3/4 cups whole milk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup raspberry jam, divided
Directions
Heat oven to 325°F. Grease and flour pan. In large mixing bowl, combine sugar and butter; mix well. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients, except raspberry jam; mix well, scraping bowl occasionally. Spoon into individual cups until they’re 2/3 full. Spoon dollops of half of the jam on top of the batter, dividing evenly among the cups, reserving the other half of the jam for the second batch of cakes. Using a small knife or toothpick, gently swirl jam just into the top of batter. Bake for 19-22 minutes or until toothpick inserted comes out clean. Cool 5 minutes in pan. Turn out on to cooling rack and continue to cool. Repeat using remaining batter. Dust with powdered sugar. Makes 12 cakelets.
Posted by Marco
Absolutely delicious little cakes which I found very easy to make. They turned out moist with a beautiful crumb and just so cute to give as gifts! I sprinkled mine with some crumbled, freeze-dried raspberries which not only looks amazing but adds a nice tart raspberry finish which compliments the sweeter raspberry jam flavour beautifully. The effect of the jam moving throughout the little cakes as they bake is brilliant! I’m so excited with the results… I think I need to purchase another rosebud cake pan just do I can bake a dozen at a time!
Posted by Veronica
I always get compliments when I make these cakelets for friends. The recipe is simple but the result is fantastic! I have experimented with other jams, especially love these with my homemade apricot jam.