raspberry sour cream cake

Name: Raspberry Sour Cream Cake
Prep time: 15 min
Cook time: 35 min
Ingredients: 1/2 cup(s) butter; 1 cup(s) organic sugar; 2 - eggs; 2 cup(s) gluten free flour; 1/2 teaspoon(s) vanilla extract; 1 teaspoon(s) xanthan gum; 1 1/2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 cup(s) sour cream, lite; 1 cup(s) raspberries

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59 Pinches 2 Photos

Kristi Snyder

Boulder, CO

Updated on Nov 17, 2011

This recipe is Gluten Free when prepared as written. It is loosely based on a recipe for Raspberry Cake that I saw on gardenweb.com. It is an old fashioned Southern cake recipe that I love, especially with fresh raspberries.

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This is the cake before I frosted it. You could just dust powdered sugar on this beautiful cake instead of frosting it if you wanted.
©26.2 Publications,2011

prep time 15 Min

cook time 35 Min

method ---

yield

Ingredients

1/2 cup butter
1 cup organic sugar
2 - eggs
2 cups gluten free flour
1/2 teaspoon vanilla extract
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream, lite
1 cup raspberries

How To Make raspberry sour cream cake

Step 1

In a bowl, sift flour and other dry ingredients together and set aside.

Step 2

In another bowl, beat butter and sugar until creamy. Add eggs, one at a time. Beat well. Add vanilla.
Step 3

Mix dry ingredients into wet ingredients in 3 parts, beating well after each addition. Fold in sour cream. Fold in raspberries.
Step 4

Pour into greased and floured Bundt pan. Bake at 350º for 35 to 40 minutes or until cake tester comes out clean. Frost when completely cooled.
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