From the kitchen of Stephanie Knewasser. The sour cream
batter makes a moist dense cake.
batter makes a moist dense cake.
In a small bowl, combine:
1 c raspberries
3 Tbsp brown sugar
Set aside.
In a large bowl, use a spatula to combine:
1/2 c sour cream
2 Tbsp butter, melted
2 Tbsp milk
1 tsp vanilla
1 egg
Add: 1 c flour
1/3 c sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
Grease & flour an 8 in round cake pan.
Spoon 2/3 of batter into pan.
Evenly spoon raspberry mixture over batter.
Spoon remaining batter on top.
Sprinkle 1/4 c sliced almonds over batter (optional).
Bake @ 350, 40 minutes or
until a toothpick comes out clean.
Cool 10 minutes before removing from pan.
Glaze: 1/4 c confectioner sugar
1 tsp milk
Drizzle over top of cake.
1 c raspberries
3 Tbsp brown sugar
Set aside.
In a large bowl, use a spatula to combine:
1/2 c sour cream
2 Tbsp butter, melted
2 Tbsp milk
1 tsp vanilla
1 egg
Add: 1 c flour
1/3 c sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
Grease & flour an 8 in round cake pan.
Spoon 2/3 of batter into pan.
Evenly spoon raspberry mixture over batter.
Spoon remaining batter on top.
Sprinkle 1/4 c sliced almonds over batter (optional).
Bake @ 350, 40 minutes or
until a toothpick comes out clean.
Cool 10 minutes before removing from pan.
Glaze: 1/4 c confectioner sugar
1 tsp milk
Drizzle over top of cake.
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