(From Banu's Cookbook)
Ingredients:
1 Cup of All Purpose Flour
1/2 Tsp of Baking Soda
1/2 Tsp of Baking Powder
1/2 Tsp of Salt
1/2 Stick of Unsalted Butter Softened
2/3 Cups of Sugar
2 Large Eggs
3/4 Cup of Light or Fat free Sour Cream
1/2 Tsp of Vanilla Essence
1 1/2 cups of Fresh Raspberry
1 Tablespoon of Sugar for Sprinkling on top
Oil/Butter for Coating the Cake Pan
Flour for Dusting the Cake Pan
Method:
1. Heat the Oven to 400 deg F while making sure that the rack is in the middle of the oven.
2. Sift together flour, baking soda, baking powder and salt. Keep it aside.
3. In a bowl start mixing/beating together the softened butter and sugar. The mixture will be a bit dry, but you will start to see the butter to start changing color. So beat for about 2 mins or so until you see the mixture become kind of pale and a bit fluffy.
4. Now add the two eggs, vanilla essence and beat for couple more minutes until everything is well blended and the mixture is a bit frothy.
5. Add the sour cream and mix well.
6. Now add the flour mixture slowly while mixing it. I would suggest doing this with a spatula, but if you are using a mixer or handheld mixer, then do it at the lowest setting possible.
7. Once all the flour mixture has been folded in, pour it into a greased and floured cake pan.
8. Add the Raspberry fruit on top of the cake batter and sprinkle some sugar on top of it.
9. Now bake this for about 25-30 mins until a toothpick inserted into the cake comes out clean. It took about 28 mins for mine. I had done it in a 9 inch square cake pan.
10. Take out and let it cool for at least 10 mins before cutting, My Raspberries were sour, so the tartness from the berries along with the sweet and crumbly cake was perfect.
Note:
1. You can use milk or buttermilk instead of Sour cream, but the texture does not come out exactly same. But it tastes good.
2. If you do not like getting big chunk of gooey fruit in your cake bite, then you can chop the Raspberries before putting them on the cake.
3. This stays good in Refrigerator for about 2-3 days. You can microwave it to make it warm.
1 Cup of All Purpose Flour
1/2 Tsp of Baking Soda
1/2 Tsp of Baking Powder
1/2 Tsp of Salt
1/2 Stick of Unsalted Butter Softened
2/3 Cups of Sugar
2 Large Eggs
3/4 Cup of Light or Fat free Sour Cream
1/2 Tsp of Vanilla Essence
1 1/2 cups of Fresh Raspberry
1 Tablespoon of Sugar for Sprinkling on top
Oil/Butter for Coating the Cake Pan
Flour for Dusting the Cake Pan
Method:
1. Heat the Oven to 400 deg F while making sure that the rack is in the middle of the oven.
2. Sift together flour, baking soda, baking powder and salt. Keep it aside.
3. In a bowl start mixing/beating together the softened butter and sugar. The mixture will be a bit dry, but you will start to see the butter to start changing color. So beat for about 2 mins or so until you see the mixture become kind of pale and a bit fluffy.
4. Now add the two eggs, vanilla essence and beat for couple more minutes until everything is well blended and the mixture is a bit frothy.
5. Add the sour cream and mix well.
6. Now add the flour mixture slowly while mixing it. I would suggest doing this with a spatula, but if you are using a mixer or handheld mixer, then do it at the lowest setting possible.
7. Once all the flour mixture has been folded in, pour it into a greased and floured cake pan.
8. Add the Raspberry fruit on top of the cake batter and sprinkle some sugar on top of it.
9. Now bake this for about 25-30 mins until a toothpick inserted into the cake comes out clean. It took about 28 mins for mine. I had done it in a 9 inch square cake pan.
10. Take out and let it cool for at least 10 mins before cutting, My Raspberries were sour, so the tartness from the berries along with the sweet and crumbly cake was perfect.
Note:
1. You can use milk or buttermilk instead of Sour cream, but the texture does not come out exactly same. But it tastes good.
2. If you do not like getting big chunk of gooey fruit in your cake bite, then you can chop the Raspberries before putting them on the cake.
3. This stays good in Refrigerator for about 2-3 days. You can microwave it to make it warm.
