A quick end of the week cake to see you through the weekend. This came about because I had one of those ‘I need to use up this 3/4 of a pot of sour cream’ moments. Using light soft brown sugar and sour cream makes this a lovely fudgey textured cake. I happened to have raspberries but you could use any berries you have or fancy – blueberries would work well and I’d mix the granulated sugar with a little cinnamon before scattering over the top if using them instead.
This would also be very nice served with a dollop of Greek yoghurt.
You will need a greased and base lined deep loose-bottomed 20cm cake tin
Raspberry and Sour Cream Cake
200g softened butter
300g light soft brown sugar
250g self-raising flour
Pinch of salt
200ml sour cream mixed with 50ml water
1tsp vanilla extract
150g fresh raspberries
Cream the butter and sugar together until light and fluffy.
Whisk the eggs and vanilla into the sour cream mixture.
Mix the salt into the flour.
Add half the flour and half the egg/cream mixture to the creamed butter and sugar and whisk briefly until combined. Repeat with the rest of the flour and eggs/cream. Fold in about half of the raspberries.
Pour the batter into the prepared tin.
Decorate the top with the remaining raspberries and scatter with granulated sugar.
Bake on the middle shelf at 160°c (fan) 170°c conventional oven for approximately 50 minutes, or until the cake is risen, golden brown and the middle has just set.
Allow to rest in the tin for 10 minutes then removed from the tin and place on a wire rack until completely cool.