(again from the wonderful Zucker, Zimt und Liebe by Virginia Horstmann)
for the dough:
1 teaspoon baking powder
1 pinch of salt
1 pinch of baking soda
115g softened butter
(I added the scraped out seeds of a vanilla pod)
200g crème fraiche
200g raspberries (frozen work as well)
2 tablespoons brown sugar
for the glaze:
100g icing sugar
1-2 tablespoons milk
Preheat the oven to 175°C and line a 25cm cake tin with parchment paper.
In a large bowl, combine flour, baking powder, salt and baking soda. Set aside. In another bowl, beat butter and sugar with an electric hand mixer until pale and creamy. Add the eggs, one after the other. Beat until well combined. Add vanilla seeds if you want to.
Add about a third of the flour to the creamy mixture, keep mixing. Then, add some of the crème fraiche and mix. Keep alternating between the two while constantly beating and until everything is well combined. Then, carefully, add the raspberries and fill the dough into your prepared tin. Sprinkle with the brown sugar.
Bake for about 60-70 minutes. Cover with aluminium foil if it browns too much during the last third of the baking time. Test with a wooden skewer whether your cake is done. The skewer should come out clean. Take out of the oven and let cool.
When your cake has cooled, release from the tin. For the icing, combine icing sugar and milk in a small bowl. With a spoon, spread over your cake.