Sarah's Raspberry Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 C Flour - (I used whole wheat, but any kind will do)
2 C Sugar
½ tsp. sugar
1 tsp. baking soda
1 tsp. baking powder
1 stick of butter
4 eggs
1 1/3 Cup of Sour Cream (or you could use yogurt)
1 ½ tsp. vanilla
powdered sugar
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Directions: |
Directions:
Preheat oven to 350 degrees F.
Chop 1 stick of butter into small pieces.
Sift together for flour mixture:
3 C Flour
2 C Sugar
1 tsp. baking soda
1 tsp. baking powder
Cut butter into flour mixture or pulse in food processor.
Mix together w/ whisk for egg mixture:
4 eggs
1 1/3 Cup of Sour Cream (or you could use yogurt)
1 ½ tsp. vanilla
Make well in center of flour mixture.
Pour in egg mixture.
Mix well – for a few minutes at least.
Fold in 1 pint of fresh raspberries. (Could use frozen).
Pour into greased 9x13 pan or 2-3 smaller baking pans.
Bake for 30 – 40 minutes, depending on pan size.
I would check if done (insert toothpick into middle of cake) after about 20-25 minutes.
While warm, sprinkle w/ powdered sugar.
Tastes great if served warm - add fresh raspberries to each piece served.
Heat a piece in the microwave, if cake has cooled!
Enjoy!
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