I have been making this cake for a few years now. I like it because it is quite easy to make and a little different- the berries are cooked into a thick sauce by adding cornstarch and then poured over the cake batter. I love how the berries sink into the cake and spread through out, resulting in a very appealing looking dessert. The initial recipe called for blueberries, which are delicious in the cake. I used raspberries this time, I love the tang and the color they impart. I also switched the regular flour with white whole wheat flour and regular sugar with evaporated cane sugar. It makes me feel good to be able to use healthier ingredients and still make a delicious dessert!
I made this dessert for a barbecue this past weekend. It worked really well- we sat outside and enjoyed the food and drinks. I didn’t think the kids would want the cake, but they all enjoyed it with their vanilla ice cream.

Speaking of ice cream- I was planning to buy some creme fraiche or whipping cream to serve with the cake- but then I saw a television show about fromage blanc. It’s a french style cheese made out of non-fat milk. It is usually mixed with honey since it has an edge to it- like goat cheese. It is then served with fresh fruit. Until recently it was hard to find fromage blanc around here, but now it is available at some stores- I found it at Whole Foods. I bought a small tub and added a bit of honey and lemon zest. The honey gave it a subtle sweetness and the lemon zest off set the tanginess of the cheese really well.
I loved the idea of serving the non-fat cheese with the raspberry cake. The flavors went really well. Although the cake is healthy, it does have a stick of butter- so, I felt a lot better serving fromage blanc- it has the creaminess of whipping cream without the calories but most importantly it has a different flavor- which I love- it’s nice to experiment a little and surprise your guests.

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