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Berry Sour Cream Cake

 Berry Sour Cream Cake
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.
12-15 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached 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

2 of 2

Berry Sour Cream Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.