Raspberry Cream Cake
By caraillig
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Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 2 cups flour PLUS
- 2 tablespoons flour (good quality)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/4 cup fresh or frozen raspberries
- raw sugar
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat oven to 375. Line muffin tin with paper liners.
Beat butter until smooth. Gradually add sugar, beating until fluffy. Add eggs 1 at a time, beating well after each addition. In separate bowl, combine flour, baking powder, baking soda and salt.
In another bowl, stir vanilla into sour cream. By hand, add flour mixture alternately with sour cream to butter mixture, beginning and ending with flour; mix just until combined.
Using a rubber spatula, gently fold in raspberries. Divide batter among muffin cups. Sprinkle with raw sugar.
Bake about 24 minutes or until the top springs back when pressed lightly with your fingertips.
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