Triple Berry Creme Fraiche Cake | Oregon | Creme Fraiche, Raspberries, Blackberries

I absolutely love baking my triple berry creme fraiche cake with Oregon’s juicy raspberries and blackberries, mixed into that creamy, tangy creme fraiche for a burst of Pacific Northwest flavor. Drawing from 17th-century French traditions, it’s a simple delight using fresh berries in a moist batter with flour, sugar, and eggs. You’ll uncover handy tips, variations, and the full steps coming up.

History

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The Triple Berry Creme Fraiche Cake draws its origins from French culinary traditions, where creme fraiche has been a staple in desserts since the 17th century, often combined with fresh fruits like berries to create light, elegant treats.

In various regions, such as the United States and Scandinavia, adaptations include using local berries—wild blueberries in Maine or lingonberries in Sweden—highlighting seasonal availability and cultural emphasis on fresh, natural ingredients for a personalized twist.

This cake is traditionally served during summer gatherings, holidays like Bastille Day in France or Fourth of July celebrations in America, symbolizing abundance and the joy of seasonal harvests.

Ingredients

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• Creme Fraiche: Ah, the creamy star of the show, isn’t it? You’ll want about 1 cup of this silky, tangy delight to bring that French flair to your cake—think of it as the smooth base that makes everything feel indulgent, without overcomplicating things on a busy baking day.
• Mixed Berries: Now, what would a triple berry cake be without the berries themselves? Go for 2 cups of fresh strawberries, blueberries, and raspberries—maybe toss in a handful extra for good measure, because who doesn’t love a little overflow of juicy sweetness that pops with color and flavor, turning your kitchen into a mini fruit festival.
• All-Purpose Flour: Flour, the unsung hero that holds it all together—ever wonder why cakes don’t just collapse? You’ll need 2 cups of this everyday staple, keeping it simple so even if your measuring skills are a tad off, like mine can be sometimes, it still works out just fine.
• Granulated Sugar: Sweetness is key here, right? Grab 1 cup for the batter, plus another ¼ cup for sprinkling on top—it’s that playful touch that balances the tart berries, and hey, if you sneak a taste straight from the bowl, well, who could blame you for a little extra sugar rush.
• Eggs: These little guys are the binders that make magic happen—three large ones should do the trick, whisked up to add moisture and structure, because without them, your cake might end up more like a sad pudding than a fluffy dream.
• Unsalted Butter: Butter, oh butter, the rich friend we all rely on—melt ½ cup of it for that melt-in-your-mouth texture, and remember, it’s all about not skimping, even if it means pretending you’re a pro chef for a moment.
• Baking Powder: A teaspoon of this little leavener keeps things light and airy—it’s like the secret whisper that says, “Rise up,” without any drama, though I often second-guess if I added enough, just to keep the suspense going.
• Vanilla Extract: Just a teaspoon of pure vanilla to wake up the flavors—it’s that warm, comforting note that ties everything together, making you pause and think, is there anything vanilla can’t improve in a dessert?
• Lemon Zest: Fresh zest from one lemon adds a zingy brightness that cuts through the richness—grate it finely, because who wants tough bits ruining the smooth vibe, and it’s one of those details that feels clever, like a hidden gem in your recipe.
• Salt: A pinch of salt, say ½ teaspoon, to enhance all those flavors without stealing the spotlight—it’s the quiet sidekick that makes the berries sing and the creme fraiche shine, even if it’s easy to forget until the last minute.

There you have it, all laid out like a friendly chat over coffee—mix these up, and you’re on your way to a cake that’s as fun to bake as it’s to eat, with just the right mix of whimsy and practicality.

Cooking Steps

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Let’s delve into making this delightful Triple Berry Creme Fraiche Cake, where simple steps turn everyday ingredients into something special—almost like a little kitchen magic waiting to happen.

First, preheat your oven to 350°F and grease a 9-inch round cake pan, lining it with parchment paper for easy release later.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt; this mix is the backbone that keeps everything from turning into a gooey mess, you know, because who wants a cake disaster on their hands?

Next, in a large mixing bowl, cream ½ cup of melted unsalted butter with 1 cup of granulated sugar until it’s light and fluffy—think of it as giving your batter a cozy hug.

Beat in 3 large eggs one at a time, followed by 1 cup of creme fraiche, 1 teaspoon of vanilla extract, and the zest from one lemon; that zesty kick adds a bright pop that makes the flavors dance, even if you’re just winging it like I sometimes do with measurements.

Gently fold in 2 cups of mixed berries—strawberries, blueberries, and raspberries—being careful not to smash them too much, so they stay juicy and vibrant throughout the cake.

Once your batter is ready, pour it into the prepared pan and sprinkle the top with that extra ¼ cup of granulated sugar for a sweet, crunchy finish that everyone will rave about.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean—patience is key here, as watching it rise feels like a tiny victory.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack, where it can settle and tempt you with its berry-fresh aroma.

Tips and Variations

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You know, while this Triple Berry Creme Fraiche Cake is at its absolute best when fresh and fragrant, straight from the cooling rack, what happens if a slice or two lingers in your kitchen?

Store any leftovers in an airtight container in the refrigerator for up to 3 days to keep that moist crumb from drying out or picking up odd flavors—trust me, it’s like giving your cake a cozy hideaway, because nobody wants a sad, stale surprise the next morning.

For fun twists, try swapping in other fruits like blackberries or cherries for a new berry medley, or if creme fraiche feels too fancy, substitute with plain yogurt for that same tangy zing, though you might end up with a slightly lighter texture that could make you second-guess your ingredient choices and chuckle at your own baking experiments.

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