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Berry Sour Cream Cake Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 12-15 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Berry Sour Cream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p208

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.

Sweet White Wine

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

Reviews for Berry Sour Cream Cake(2)

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   (2)
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MY REVIEW
Reviewed Mar. 19, 2013

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!

MY REVIEW
Reviewed Jul. 10, 2008

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.

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