Our local market recently had raspberries on sale -- 77 cents per half pint. I bought 8.
Since tangy fresh raspberries are highly irresistible (and perishable), Jeff and I have eaten a lot of berries over the last few days in cantaloupe boats, smoothies, berry parfaits, salads, scones, and today's raspberry sour cream cake.
This may just be the perfect summertime cake. It's delightfully quick and easy to make, and it's versatile. I know. I loved the raspberry sour cream cake so much that I made a blueberry buttermilk one too. Most of all, it's delicious. Underneath the crunchy sugar-dusted top is a pillowy soft interior punctuated by bursts of juicy, tart raspberries. This cake needs no adornment, but a dollop of creme fraiche doesn't hurt.
Raspberry Sour Cream Cake
Serves 8
Print recipe only here.
Note: This recipe is adapted from an original raspberry buttermilk cake at Gourmet. I have made this cake both with sour cream and buttermilk. When I made it with buttermilk, I used 1 egg; with sour cream, I used 2 eggs.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup sugar, plus 3 tablespoons, divided
1/2 teaspoon vanilla
2 large eggs
1/2 cup sour cream
1 cup fresh raspberries
1. Place rack in the middle of the oven, and preheat to 400°F. Coat a 9-inch round cake pan with Pam baking spray (or coat with butter and dust with flour).
2.Whisk together flour, baking powder, baking soda, and salt.
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Beat in vanilla. Add eggs and beat well. Add sour cream and beat well.
4. At low speed, mix in flour mixture in 3 batches, until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 3 tablespoons sugar.
5. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.2.Whisk together flour, baking powder, baking soda, and salt.
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Beat in vanilla. Add eggs and beat well. Add sour cream and beat well.
4. At low speed, mix in flour mixture in 3 batches, until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 3 tablespoons sugar.
Nectarine and Raspberry Crumble
Peach and Blueberry Galette
Mini Custards with Limoncello-Spiked Raspberry Sauce
Here are more delicious summertime cakes:
Plum Nectarine Buttermilk Cake at Two Peas and Their Pod
Blueberry Peach Mango Crumb Cake at Playing House
Lemon Cornmeal Bundt Cake with Raspberries at Baking Bites
Blackberry Breakfast Cake at A Southern Grace
Blueberry Upside Cake at Cookie Baker Lynn
57 comments:
Great minds think alike! I just made that Gourmet recipe over the weekend with blueberries. I really love cakes like this, and yours looks so lovely! I'll have to try it with sour cream next time.
A gorgeous cake! I'll have to try it...
Cheers,
Rosa
Sour cream cake is one of my favourite! And your photos are so beautiful, Susan. Especially the first one.
This looks really yummy!
Beautiful cake! I can't resist a good sale on fresh fruit either!!
good for you, susan--when a deal like that comes along, you've GOTTA take advantage of it! and you've put the berries to stellar use--the crust of that cake looks phenomenal, and this is duly bookmarked. thanks for link-love, by the way--it was a terrific cake. :)
This is my kind of dessert, Susan - with fruit! Lovely cake and those raspberries look delicious too.
You know I love a sale... gotta find one of my own and then this cake will be mine. Looks like just the thing for a (slightly!) indulgent breakfast - with a side of fresh fruit!
77 cents? I am envious! They are perishable, which is a good excuse to eat them quickly. Beautiful cake!
It certainly looks like the perfect summertime cake! Lovely!
OMG! that looks incredible. love raspberries and love how moist sour cream recipes are!! This recipe is a keeper for sure. The blueberery version sounds fabulous as well, maybe witha little hint of lemon? mmmm
this is the perfect summertime cake. It looks so good!
Oh, those raspberries are gorgeous! I'm still waiting for some pick-your-own here in New England. I might have to give in and buy some at the grocery store though cause I don't want to wait any longer to eat that cake! Thanks!!
Sensational! The sour cream must have been incredible in this cake. What a great deal on those berries! Perfect way to add some summertime sweetness!
I've made that Raspberry Buttermilk cake many times this summer, it's awesome. But I don't always have buttermilk on hand and I do always have sour cream! Cool!
I got a lead on a good deal for raspberries just today... now I have a great reason to buy them! This looks fabulous!
I love that buttermilk cake. So many fun variations. Love this one!
It's gorgeous! The crust looks so wonderful; I've gotta try this.
This looks so good I think I am going to make tea to have while I enjoy your recipes...
77 cents!! we have had peaches go that low, never the berries! Love the way the crust looks.
I've been picking raspberries at a neighbor's house and now I know just what to do with them. The cake looks delicious, especially that crust.
Oh my, that is an awesome deal and those raspberries look too perfect!
This looks phenomenal, I've been meaning to try this cake forever. Need to do it before berry season ends! Your berry photo is gorgeous, looks like it's popping off the screen!
I've made the gourmet buttermilk cake, but will have to try it with sour cream!
77 cents a pint! OMG! The cheapest I ever see is $2.99! I love this cake and have practically been baking it weekly, but I use vanilla rice milk. I usually end up using blueberries. Cherries were good too. Raspberries taste the best though by far.
most definitely looks like the perfect summer dessert! no raspberries that low in price here right now,but I've got blueberries to use up!
susan-Ah, yes, great minds.... :)
rosa-Thank you!
anh-Coming from you, I'm especially flattered!
lauren-Thanks!
halfbaked-I love a good sale!
grace-I know! I can't resist a sale that good! You're welcome! And thank you too.
patricia-I knew this cake would be right up your alley!
kara-I can tell you from first-hand experience that is does make a delicious breakfast!
simona-I know. That's a lot of raspberries to gobble up too!
danielle-Blueberries and lemon are perfect partners.
foodhnunter-Thank you!
carol-That's awfully sweet of you to say! Thanks so much.
lisa-The sour cream adds such moistness.
mrsl-I'm the same way, which is why I made it with sour cream in the first place. Always so deliciously moist, isn't it?
hilary-Thank you!
culinography-Good lead, huh? Sounds interesting.
maria-It's wonderfully versatile.
cris-Oh, how sweet. I wish I could have one with you!
soma-I know! I was shocked, which is why I bought 8 of them!
abby-The crust was sensational.
lydia-I love to pick fresh raspberries.
alisa-Thank you! They were beauties.
amyi-Oh, thank you so much for the kind words. Can you see my smile? :)
anali-This is the best cake, isn't it? I've baked with vanilla soy milk, which is always good, though I haven't tried rice milk yet. Thanks for the idea!
patsyk-Blueberries are perfect too!
Mmm, looks so good! My mom bought me two little cases of raspberries a couple of weeks ago because they were on sale too, but I took too long to use them and they went bad! :( I totally would have made this cake. I love how delicious the crust looks on top of the soft interior of the cake. Yum!
A slice of this right now would be heavenly!
Clearly a keeper recipe! Simple but delish. I could see it with some of the Gravenstein apples that are just ripe now, too.
This does look like a perfect and delicious cake.My husband will love this;I only wish I could find the berries on sale as cheap as you did!
Oh my word this is one gorgeous summer cake! My family would really like a slice or two of this -YUM!
Love how the crust on that cake looks! Wish I could get raspberries at that price!
pauline-Oh, no! That's a shame.
cynthia- It would be, huh? :)
elle-I was thinking of making it with apples for the fall.
lynda-Two is better. ;)
joey-The crust was really wonderful.
Great cake. I wish I could get berries that cheaply. The only way I could do that is to pick them myself (I do know a spot or two that would grow wild). The blueberry cake sounds great too.
I think you might be right about this cake being perfect! Sure looks good, Susan. I hope you don't mind, but I think your blog is great and I thought you might be interested in our blogger tools over at Foodista. If you'd like to learn more, please visit us @ http://www.foodista.com/static/Blogger%20Tools/. Cheers!
77 cents? I may need to move to California. I won't bother to tell you how pricey they are in the Northeast, even when in season. That's a sweet and light fuss-free summer cake, Susan.
perfectly baked cake suzan.. yummm!! m already craving for it!
cheers!!
I would love to make this cake with a mix of raspberries and blueberries.
I love cooking with sour cream, those raspberries are so beautiful, it not just may be... but IT IS A PERFECT CAKE!
What a delightful way to take advantage of raspberry season! I like simple, homey one-pan cakes. They make an easy end to a summer supper.
Love this cake!
Just wanted you to know that I made this cake yesterday with sour cream. It was so delicious! It's going to be one of my regulars. Thanks, Food Blogga!
Just made this absolutely delicious cake. It's so good. I'll definitely do it regularly. Thank you so much for posting.
Love your blog anyway. Please, never stop!
This raspberry sour cream cake definitely sounds very delicious!
I love this! I made a version of it with buttermilk and was just head over heels in love...I'll have to give the sour cream a try.
Yummers! I think this one sounds like a great breakfast cake. :-)
sdoc- Yeah, it was a steal!
foodtraveldiva-Thanks. I appreciate that.
susan-Trust me. You'll more than make up for the savings in the price of gas to get there! ;)
nora-Thanks!
sweetandsavory-Ooh, that sounds fabulous!
zita-I do too. It makes baked goods so moist.
lynn-I agree. They're so low-maintenance.
mary-Thanks!
beth-Yay! Thanks for letting me know!
susanne-Wow! That is so sweet of you to say!
selba-It's really delicious!
laura-I made both and was head over heels with the sour cream! :)
cakespy-It is. I know. :)
I am completely in lust with the top of that cake!!
Oh that looks so good. I wonder how it would work with my frozen blackberries?
eatmedelicious-:)
stephanie-If using frozen berries, I would suggest putting them in unthawed, or they'll be too watery. It's also a good idea to drop them in a bit of flour first too. Good luck!
Thank you for this recipe! I made it tonight in a slice tin - it's completely delicious, really moist and a little tart. Yum.
I found this recipe through google, and this cake came out SO GOOD!
I didn't put any fruit in it, because my daughter isn't a fan of cakes with fruit in them...so I whipped up a quick strawberry compote to go on top..along with homemade whip cream DELICIOSO!!!!!!!
Moe-I'm so happy to hear it. Recipes are for adapting to your own tastes, so I'm glad it was a hit with your daughter. Thanks for sharing.
The crunchy top looks killer good!
Just baked it last night, easy and so spongy! Thanks for the recipe!
Susan, I baked your cake last night and it was so easy and turned out beautifully. Thanks for the recipe. Cheers!
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