Raspberry Butter Cake
From fireraven 15 years ago
- 65 minutes to make
- Serves 8
Raspberry butter cake with a cheese cake like topping. (Cooking pleasure April/May 08)
Ingredients
- Cake: shopping list
- 1 c AP flour shopping list
- 1/2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- 6 tbs unsalted butter, softened shopping list
- 1/2 c sugar shopping list
- 1 egg shopping list
- 2/3 c sour cream shopping list
- 2 tbs lemon juice shopping list
- 1 tsp vanilla shopping list
- 3/4 c fresh raspberries shopping list
- topping: shopping list
- 2 (3oz) pkg cream cheese, softened shopping list
- 1 c powdered sugar shopping list
- 2 eggs shopping list
- 1 tsp vanilla shopping list
- 2 cups fresh raspberries shopping list
How to make it
- heat over to 325. Spray 8in springform pan with cooking spray. Whisk flour, baking powder, baking soda and salt in med bowl
- Beat butter and sugar in large bowl at med speed 3 to 4 mins or until creamy and lightened in color. Beat in 1 egg. At low speed beat in sour cream, lemon jice and 1 tsp vanilla until combined. Beat in flour mixture just until incorporated. Spoon batter into pan. Sprink with 3/4 c raspberries, pressing gently into batter. Bake 25-30 mins or just until top feels firm when lightly touched
- Meanwhile, beat cream cheese and powdered sugar in large bowl at low speed until smooth. Beat in 2 eggs and 1 tsp vanilla until combined. Slowly pour topping over partially baked cake. Bake 25 to 35 mins or until edges look firm and center moves slightly when pan is tapped but doesn't ripple as if liquid.
- Cool completely in pan on wire rack. Sprink with 2 cups raspberries before serving. Cover and store in frig.
The Rating
Reviewed by 7 people-
sounds delicious!
magali777
in Mexico loved it
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Ths sounds fabulous. Can't wait to try. I love this raspberries. Yummers.
chefmeow
in Garland loved it
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Very nice recipe! Saved it!
elgab89
in Toronto loved it
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