Many of you who read our blog regularly are already aware that we’re nutrition consultants for The National Processed Raspberry Council. And before you gasp at the word “processed,” let us assure you that by processed we simply mean frozen, pureed, and juiced raspberries. We feel so lucky to support the raspberry industry, the community, the hard working farmers, and the families that nurture and harvest these tiny gems year-round. To get a glimpse into raspberry harvest, watch the raspberry harvest video here.
A few weeks ago was the first annual raspberry harvest tour – a short, yet fun filled few days where we were able to show-off raspberry farms and eat those sweet red berries to our hearts content. Our friends, Carolyn Ketchum of All Day I Dream About Food and Sharon Palmer, The Plant-Powered Dietitian have already featured the raspberry harvest on their blogs. You can read about their experiences here and here.
It’s probably no surprise that we could go on and on about all the wonderful aspects of frozen raspberries. We could mention that they’re grown to peak maturity and frozen within hours of harvest – and often on the same farm as they were grown.
We could mention that frozen raspberries have only 80 calories per 1 cup serving, yet 9 grams of fiber. Or, because we’re food lovers, we could praise frozen raspberries for their ability to hold up in not only sweet recipes, but savory recipes too.
But, rather than bore you by gushing about our love of raspberries, we thought we’d show you some pictures (provided by the National Processed Raspberry Council) and share a recipe (it is National Raspberry Cake Day today, after all!)
You’d think that we might be tired of raspberries by now, but actually, it’s kind of the opposite. We love our frozen raspberries and we definitely think Raspberry Cake Day is a day worth celebrating!
The addition of the chopped dates in this Raspberry Upside Down Cake adds a sweet chewiness that compliments the sweet, slightly tart flavor the raspberries. And this cake bakes up incredibly moist thanks to the addition of the sour cream. Don’t skip the almond extract, it definitely pulls the whole cake together!
- 1, 12oz package frozen raspberries
- 1/2 cup dates, finely chopped
- 1 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/2 cup almond meal, divided
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1 stick butter, softened
- 1/2 cup brown sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup sour cream
- Heat oven to 375 degrees. Grease and line a 8" springform cake pan.
- Add the frozen raspberries and chopped dates on the bottom of the pan, and sprinkle with 1/4 cup of almond meal
- In a medium bowl, mix together the flours, remaining almond meal, baking powder, baking soda, and pinch of salt.
- Using a mixer in a separate bowl, whisk together butter and sugar until light. Add eggs one at a time along with extracts.
- Add half the flour mixture to the wet ingredients, followed by the sour cream, and finally the remaining flour mixture.
- Spoon batter over raspberries and bake for about 50-60 minutes, until tester comes out clean.
- Allow to cool slightly before removing from spring form.