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Sunday, May 23, 2010

Sour cream coffee cake with...raspberry preserves!

The finished product! I'm going to dust this with powdered sugar.

Melting your butter for 30 seconds in the microwave will speed things up.

Your batter will look like this. And check out the raspberry filling!
Half of your batter goes in, then you add your preserves, nuts,
etc and then you top with rest of batter.

I make this cake at least twice a month. Usually half of it goes to my Mom, I keep 1/4 and 1/4 goes to my aunt. Then sometimes I make one for my friend and IT specialist at Clear Skies IT Solutions, since he provides extra special care for my PC.

1 cup butter (soften in micro for 30 sec)
2 eggs
1 cup sugar (I like Zulka azucar moreno at Food City)
1 tsp vanilla
1 cup sour cream
1 1/2 cups flour, unsifted
1 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt

Beat butter and sugar together. Add eggs and beat. Add sour cream and vanilla and beat again. Add dry ingredients and beat. Turn out 1/2 mixture into a buttered bundt pan (I just use the leftover butter on the wrapper when I take it out of the micro) and add your filling.
You can use preserves, brown sugar and nuts (coconut works nice too), whatever you fancy. I'm going to use semi sweet chocolate chips the next time I make this for myself.
The top with the rest of the batter. Bake at 350 degrees for 1 hour.

This cake is great for breakfast with a big latte.

Happy baking!

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