Berry Sour Cream Cake

Add this delightful dessert to your Memorial Day menu. The moist white cake is laden with colorful raspberries and blue berries and drizzled with a sweet glaze.

Yield

12 to 15 servings

Cake Ingredients

1 cup butter, room temperature
1 1/4 cups granulated (white) sugar
2 eggs
1 cup (8 ounces) 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 Ingredients

2 cups confectioners' (powdered) sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Directions

Preheat oven to 325°F (163°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

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 prepared baking dish. Sprinkle with raspberries and blueberries.

Bake for 40 to 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 cake. Cool on a wire cooling rack before cutting.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 40 minutes

Nutritional Information

Amount per serving: Calories 377, Fat 19 g (Saturated Fat 11 g), Cholesterol 80 mg, Sodium 241 mg, Carbohydrate 49 g, Fiber 2 g, Protein 4 g.

Recipe Courtesy Of

Taste of Home

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