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.
Ingredients
- 1 cup butter, softened
- 1-1/4 cups sugar
- 2 large eggs
- 1 cup 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
Reviews
I made a half recipe of this as there were only four of us. It was very tasty. I didn't have fresh berries, so I used frozen blueberries and frozen strawberries. I do think the strawberries kept the top from looking as nice as it should have. Every one enjoyed it, though. I also omitted the glaze.
This cake turned out excellent. I did add the drizzle on top, but I think it was a bit too sweet. I would make it again and just add powdered sugar on top.
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!
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.