Berry Sour Cream Cake

Name: Berry Sour Cream Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12-15 servings.
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

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

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 13x9-in. baking dish. Sprinkle with raspberries and blueberries. Bake at 325° for 40-45 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 piece: 377 calories, 19g fat (11g saturated fat), 80mg cholesterol, 241mg sodium, 49g carbohydrate (34g sugars, 2g fiber), 4g protein.

Reviews

Click stars to rate

Average Rating:

Loiscooks

Dec 27, 2015

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.
manga

Jun 3, 2015

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.
sfbessette

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!
veronicajune2

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.