Raspberry Cake with Marsala, Crème Fraîche, and Raspberries

Ingredients

• 1.5 cups flour 
• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 2 cups crème fraîche sour
• 2 large eggs 
• 0.3 teaspoon nutmeg 
• 1 teaspoon lemon zest grated
• 0.5 cup plum brandy 
• 0.3 cup orange juice fresh
• 4 cups raspberries fresh
• 1 teaspoon salt 
• 1 cup sugar 
• 14 tablespoons butter unsalted room temperature ()
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• springform pan

Directions

1. Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan.
2. Whisk first 5 ingredients in medium bowl to blend.
3. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions.
4. Transfer batter to prepared pan.
5. Sprinkle with 1 1/2 cups raspberries.
6. Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375°F. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
7. Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead.
8. Let cake stand at room temperature. Cover and chill crème fraîche mixture.)
9. Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.