Tuesday, December 11, 2012

Raspberry Sour Cream Cake - blogger inspiration

There are a number of foodie blogs I frequent and Annie's Eats is one of them. Not only are her recipes delicious but they always look good to. It's been a good while since I baked so naturally I chose one of the hottest Sydney days for 2012. As the temperature outside hits 42° I decided to bake Annie's Eats Raspberry Sour Cream Coffee Cake, click here for her version. 

What you will need: 
For the crumb topping
½ cup all-purpose flour
1/3 cup sugar (I used white sugar, Annie used granulated sugar)
Zest of ½ lemon
4 tbsp. (2 oz.) unsalted butter, melted and cooled slightly

(silly computer is playing up and won't display the ingredients photo for the crumb coating)

For the cake
1 ¾ cups all-purpose flour
1 cup sugar (I used white sugar, Annie used granulated sugar)
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla extract
For the cake:
2 cups fresh raspberries

Cake Ingredients
What to do: 
For the crumb coating

Preheat the oven to 350˚ F.  Lightly grease and flour and 10-inch springform pan (I didn't have a springform pan so I just used an 8" round cake tin). Combine the flour, granulated sugar and lemon zest in a small bowl and whisk to blend. 

Add the melted butter.

 Stir with a fork until the mixture is crumbly. Set aside. 

For the cake
To make the cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. 

In another bowl, whisk together the eggs, sour cream and vanilla until well blended. 

Make a well in the center of the flour mixture and add the liquid ingredients.  

Fold together gently until evenly mixed and no streaks remain, being careful not to over mix.  Spread the batter into the prepared pan in an even layer.  

Dot the top of the batter with the raspberries. 

Sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38-42 minutes.  Mine took exactly 40 minutes. I think if I had granulated sugar the crumb coating would be browner. Still tastes godo though!

 Transfer the pan to a wire rack and let cool for 20 minutes. 

Serve warm or at room temperature. You must try this cake when it's still warm, it's delicious. I couldn't resist taking so many photos so here they are. Note this cake does not have to refrigerated in spite of the sour cream. 

 This is my fave photo.

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1 comment:

  1. I feel glad to see your post. I would like to know that do you have chocolate cake recipes. If you have, so please share me. Thanks