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Berry Sour Cream Cake Recipe

Add this delightful dessert from our Test Kitchen to your Memorial Day menu. The moist white cake is laden with colorful raspberries and blue berries and drizzled with a sweet glaze.

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Berry Sour Cream Cake Recipe

Prep: 15 min. Bake: 40 min.

Yield: 12-15 Servings

15 40 55

Ingredients

1 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups fresh raspberries
1 cup fresh blueberries
GLAZE:
2 cups confectioners' sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Directions

In a bowl, cream butter and sugar. Add the eggs, sour cream and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with raspberries and blueberries. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
For glaze, in a bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm cake. Cool on a wire rack before cutting. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 377 calories, 19 g fat (11 g saturated fat), 80 mg cholesterol, 241 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Berry Sour Cream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p208

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Berry Sour Cream Cake

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Reviewed on Mar. 19, 2013 by sfbessette

i was looking for a berry coffee cake and different recipes gave wildly different proportions... so I took a shot at this one and lucked out. The only change is I added 1 tsp almond extract and sprinkled the top with sliced almonds before baking. It didn't need any glaze; the almonds were really pretty already. Very moist but substantial; not crumbly or heavy. I am keeping this one!

Reviewed on Jul. 10, 2008 by veronicajune2

Very moist and delicious. The recipe calls for fresh raspberries and since I could not find them, I used frozen (did have fresh blueberries). The result was just delicious. This would make a delightful brunch cake.