Sour Cream Cake
with Blackberries and Blueberries
(Adaptation by Thibeault's Table; original recipe at Sarea.vox.com)
Preheat oven to 350°F.
Butter the bottom and sides of a 9 inch Springform pan. Line the bottom with parchment paper and butter the parchment.
1 cup of sour cream
1 cup sugar
1/4 cup melted butter
1/4 cup vegetable oil
2 cups all-purpose flour
1 Tbsp baking powder
1/4 teaspoon baking soda
pinch of salt
1 or 2 tsp vanilla extract, to taste.
1 to 1 1/2 pints of fresh blackberries and blueberries
Mix sour cream, eggs, sugar, vanilla, melted butter, and oil together.
Combine the flour, salt, baking powder and baking soda,
Mix the flour mixture into the sour cream mixture.
Pour half the batter into the prepared pan. (You may need to smooth it out over the bottom.)
Sprinkle with half of the berries. Spoon the remaining batter over the berries. Sprinkle the remaining berries over the top.
Bake for approximately 45-60 minutes. Test cake for doneness with a tester or a toothpick.
Let rest for 10 minutes on a cake rack. Turn cake out of pan, peel off parchment and turn cake up right.
Cream Cheese Frosting1/2 cup (4 oz) cream cheese
1 to 1 1/2 cups of powdered sugar
1 tsp vanilla
Beat together and drizzle over cake while it is still warm.
Yum! If you have time, stop by Thibeault's Table. Ann always has wonderful recipes to share!