My default dessert for the Summer is some kind of cake studded with berries that can be served warm with vanilla ice cream. If I’m gonna turn my oven on during the summer, the cake also should be something I can easily eat for breakfast. I mean…cake can always be eaten for breakfast, but sometimes you want a little fruit mixed in. You know what I mean?
This is the second time I’m going to tell you that it’s impossible for me to have raspberries in the house for a recipe because I end up eating them before I get a chance to make a recipe. Then I’m like grreeeeeeeeeat let’s do this whole thing over again. With that said, it took me awhile to get around to making this cake. I swear the recipe I ripped out from Bon Appetit has lived in EVERY single room of my house for the past month or so…hounding me…telling me to PUT BERRIES IN A CAKE not just into your face.
- LEMON BUTTERMILK BUNDT CAKE
- COCONUT CHAI COFFEE CAKE
- BLUEBERRY YOGURT CAKE
- RASPBERRY PEACH BUCKLE
- BLUEBERRY PUDDING CAKE
- COCONUT CAKE WITH BERRIES & CREAM