I saw a picture of a Raspberry cake on another blog (Sarea’s On Line Recipe Book) and it looked so good I decided to make it. One problem though……… it called for yogurt. Not something I normally have on hand. But I always have sour cream in the fridge. I also made a few other changes.
1 cup of sour cream
1 cup sugar
1/4 cup melted butter
1/4 cup vegetable oil
2 cups all-purpose flour
1 tbsp baking powder
1/4 teaspoon baking soda
pinch of salt
1 or 2 tsp vanilla extract, to taste.
1 pint of fresh raspberries
9 inch Springform pan. Butter bottom and sides and line bottom with parchment. Butter Parchment.
Preheat oven to 350°
Mix sour cream, eggs, sugar, vanilla, melted butter, oil together.
Combined flour, salt, baking powder and baking soda together.
Mix the flour mixture into the sour cream mixture.
Pour half the batter into the prepared pan. Sprinkle with haf the raspberries. Spoon the remaining batter over the raspberries and top with the rest of the raspberries.
Bake for approximately 45 minutes or until done. Test with a cake tester or a toothpick.
Let rest for 10 minutes on a cake rack. Turn cake out of pan, peel off parchment and turn cake up right.
Cream cheese icing
1/2 cup cream cheese
1 to 1 1/2 cups of powdered sugar
Beat together and drizzle over cake while it is still warm.