Blackberry Blueberry Sour Cream Cake....and, Pay It Forward Winners
On my cruise through all of the blogs that I follow, I saw the Raspberry Sour Cream Cake that was posted at Thibeault's Table. It looked moist and full of flavor and I was anxious to see if I could get the same results. I wasn't disappointed.
It was easy to make and absolutely delicious! It wasn't overly sweet so I think it would be a good breakfast cake.
Not having any raspberries on hand, I used blackberries and blueberries.
I baked the cake in the convection oven and checked the cake in 45 minutes. I extended the baking time to one hour.
It is a good thing that the frosting is drizzled over the cake while it is still warm! It didn't take me long to clean up everything and help myself to a warm, moist, and tasty piece of Blackberry Blueberry Sour Cream Cake!
This was a yummy treat. The neighbors benefited from my baking spree, again. It is fun to cook and share with others.
Blackberry Blueberry Sour Cream Cake
(Adaptation by Thibeault's Table; original recipe at Sarea.vox.com)
Preheat oven to 350 degrees.
9 inch Springform pan
Butter the bottom and sides. 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 pint of fresh raspberries, blackberries and/or 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.
I used a pastry bag to drizzle the frosting. It worked like a dream!
Thank you Thibeault's Table for sharing this great recipe!
I am very happy to announce that the two (actually, there will be three) Pay it Forward Winners are Suzy at Kitchen Bouquet and Monique at La Table De Nana.
The third award is to Cathy at Wives with Knives. Cathy's award is a "just because" award. She has been very helpful and supportive of my efforts. Her gift is to show my appreciation. Thank you Cathy for being there!
Thanks so much for playing, Pay It Forward, a very fun game. Suzy, Monique, and Cathy please email me your address so I can mail your gift.