Mixed Berry Sour Cream Cake
Sour cream gives this mixed-berry busy-day cake its moist texture. It's perfect for potlucks, coffee klatches and weeknight desserts
What You Need:
2 cups flour
zest from 1 lemon
1 tsp. Magic Baking Powder
1 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar, divided
3/4 cup unsalted butter, softened
1 cup sour cream
2 eggs
1/2 cup blueberries
1/2 cup raspberries
1 Tbsp. icing sugar
Make It:
Heat oven to 350ºF.
Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. granulated sugar. Beat butter and remaining granulated sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition.
Pour into 9-inch pan sprayed with cooking spray; top with berries and reserved granulated sugar.
Bake 55 min. or until toothpick inserted in centre comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely. Dust with icing sugar before serving.
Sour cream gives this mixed-berry busy-day cake its moist texture. It's perfect for potlucks, coffee klatches and weeknight desserts
2 cups flour
zest from 1 lemon
1 tsp. Magic Baking Powder
1 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar, divided
3/4 cup unsalted butter, softened
1 cup sour cream
2 eggs
1/2 cup blueberries
1/2 cup raspberries
1 Tbsp. icing sugar
Make It:
Heat oven to 350ºF.
Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. granulated sugar. Beat butter and remaining granulated sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition.
Pour into 9-inch pan sprayed with cooking spray; top with berries and reserved granulated sugar.
Bake 55 min. or until toothpick inserted in centre comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely. Dust with icing sugar before serving.
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