RASPBERRY SOUR CREAM TEA CAKE
This is such a great cake even though it uses a packet cake mix to make it up. I have made it several times and it is always popular. The recipe came from the website Taste.com.au.
Provided by Ninna
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200degC or 180degC if fan forced (400degF or 350degF). Grease a deep 20cm (8") cake tin and line base with baking paper.
- Place cake mix (don't use the cinnamon topping sachet that comes in tea cake mix in Australia), eggs, butter and sour cream in a large bowl and mix on low speed until ingredients are moistened, then increase speed to medium and beat for 2 minutes.
- Stir through choc bits (I sometimes leave these out and it is still great) and pour into prepared tin and sprinkle evenly with frozen raspberries, pressing them gently into cake mixture.
- Bake 1 hour or until cake is cooked when tested with a skewer. Cool in tin for 10 minutes, then turn out onto wire cake rack.
- Sprinkle with icing sugar to serve.
Nutrition Facts : Calories 160.7, Fat 11.6, SaturatedFat 6.8, Cholesterol 73.7, Sodium 69, Carbohydrate 12.3, Fiber 0.9, Sugar 10.8, Protein 2.6
RASPBERRY-SOUR CREAM CRUMB CAKE
Fresh raspberries with a streusel topping.
Provided by TerryWilson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
- Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
- Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
- Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 40.9 g, Cholesterol 52.3 mg, Fat 9.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 137.4 mg, Sugar 22.7 g
RASPBERRY SOUR CREAM COFFEE CAKE
Coffee and cake are like a wink and a smile. You'll take one without the other, but given a choice, you want the pair. This fresh and fruity breakfast pastry is perfect for brunch. A drizzle of icing adds a nice finishing touch. -Debbie Johnson, Centertown, MO
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick)., Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries.
Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 154mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
POUNDCAKE FILLED WITH FRESH RASPBERRIES
From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled into the sour cream-lemon cake. It's light yet moist, and the perfect end to a warm-weather meal. Serve with a dollop of whipped cream or Greek yogurt.
Provided by Molly O'Neill
Categories cakes, dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 309 milligrams, Sugar 33 grams, TransFat 0 grams
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- Grease a 12" x 4" x 2 1/2" tea loaf pan., In a large bowl, combine flour, baking powder, baking soda and salt; mix well and set aside., Beat the butter and sugar until light and fluffy.
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