Raspberry Cake with Marsala, Crème Fraîche, and Raspberries
['1 1/2 cups all purpose flour', '1 teaspoon baking powder', '1 teaspoon salt', '1/4 teaspoon baking soda', '1/4 teaspoon ground nutmeg', '1/2 cup Marsala', '1/4 cup fresh orange juice', '14 tablespoons (1 3/4 sticks) unsalted butter, room temperature', '1 cup plus 4 tablespoons sugar', '2 large eggs', '1 teaspoon vanilla extract', '1 teaspoon grated lemon peel', '4 cups fresh raspberries', '2 cups crème fraîche or sour cream']
Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan. Whisk first 5 ingredients in medium bowl to blend. 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. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries.
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.
Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.) Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.
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