Ingredients
½ cup Crisco butter
1 cup Turbinado sugar
1 cup Crisco butter
1½ cups granulated sugar
2 eggs
1½ cup milk
2 tsp vanilla bean paste
3 cups all-purpose flour
1 tbsp baking powder, plus an additional 1 tsp
1 tsp salt
1 cup fresh raspberries
1 tbsp sugar
½ cup water
vanilla ice cream
fresh raspberries
Preparation
In a saucepan, add raspberries, sugar, and water. Bring to a simmer. Cook for 3 to 5 minutes and crush raspberries with a hand blender. Blend until smooth.
Preheat the oven to 350 degrees F. Rub the inside of each ramekin, including bottom and edges, with ½ cup Crisco butter enough to coat.
Sprinkle turbinado sugar into the ramekins, ensuring it covers the sides and bottoms, shaking out the excess.
In a stand mixer bowl, add 1 cup Crisco butter and granulated sugar, use a spatula to combine well. Set the mixer on low speed and add 1 egg at a time.
In a separate mixing bowl, combine milk and vanilla. In another bowl combine flour, baking powder, and salt.
Add the flour mixture and milk mixture to the Crisco mixture in alternating, small amounts. Begin with 1 scoop of flour mixture.
Continue in this order, making sure to end off with adding the flour mixture to the Crisco mixture. Use a rubber spatula to scrape down the sides of the bowl.
Fill the ramekins ¾ of the way up. Bake uncovered for 18 to 23 minutes or until cake turns gooey in the middle. Let cool for 5 minutes and invert the butter cake on a plate.
Top with a scoop of vanilla ice cream and drizzle some raspberry sauce. Serve immediately.
