RASPBERRY CAKE/MARSALA,SOUR CREAM

l-l/2 cups flour
l tsp. baking powder
l tsp. salt
l/4 tsp. baking soda
l/4 tsp. nutmeg
l/2 cup Marsala
l/4 cup fresh orange juice
l-3/4 sticks butter, room temp
l cup plus 4 tbsps. sugar
2 large eggs
l tsp. vanilla
l tsp. grated lemon peel
4 cups fresh raspberries
2 cups creme fraiche or sour cream
:osition rack in center of oven and heat to 400. Butter a l0″ springform pan. Whisk first 5 ingredients in med bowl to blend. Combine Marsala and orange juice in small bowl. Beat l2 tbsps. butter and l 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. Transfer batter to prepared pan. Sprinkle with l-l/2 cups raspberries. Bake cake until top is gently set, about 20 mins. Reduce oven temp to 375. Dot top of cake with 2 tbsps., butter and sprinkle with 2 tbsps. sugar. Continue baking until tester comes out clean about l5 mins. Cool in pan on rack. Release an sides; transfer cake to platter. Cool to room temp. Mix sour cream and 2 tbsps. sugar in small bowl. (Cake and sour cream mixture can be made 8 hrs. ahead. let cake stand at room temp. Cover and chill sour cream mixture) cut cake into wedges. Top each with dollop of sour crem and fresh raspberries and serve.
Serves 10 Bon Appetit June 2002