TCIF: Raspberry and Sour Cream Cake

Mimi ON Jul 02, 2010 AT 12:04 pm

Raspberry and Sour Cream Cake

Raspberry and Sour Cream Cake

By Sarah Adams

The hint of sour cream in this recipe really works with the fresh raspberries. I love the way they cook into the cake and retain their amazing plush red colour.

If you would like, blueberries would work well or how about a mixture of the both. A little bit of restraint is essential with this cake as it is much better  the day after baking so that the moisture has time to settle and disperse evenly. Good luck!

Pro Tip: Bake the cake in a shallow tin so that the fruit does not have far to sink!


Dot the raspberries on top before baking

Dot the raspberries on top before baking

4 large yolks
160g sour cream
1 teaspoon vanilla extract
200g plain flour
200g caster sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
170g un-salted butter
2 punnets raspberries


Pro Tip: Save the eggwhites for next weeks chocolate meringue recipe!

Pre-heat the oven to 180c/ gas4 and line one A4 size baking tin.

Put all of the dry goods into a mixing bowl and blend the yolks, sourcream and vanilla together.

Making sure the butter is soft add it to the dry goods with a 1/3 of the liquid ingredients. Beat well to combine and then add another 1/3 of the liquid, again beating well.

Repeat with the last 1/3 and continue beating until the mixture is smooth

Place into your tin, level the top and dot the raspberries on top, reserving some for decoration later

The cake will take between 35 and 45 minutes depending on your oven, so check  with a skewer and if it comes out clean it is ready.

Cool in the tin, preferably overnight and then portion and serve.

Pro Tip: Another delicious addition would be a small jug of single cream to pour over  the top.

Click here for Sarah’s  last recipe… 

Sarah Adams © 2010

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