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Raspberry Sour Cream Bundt Cake


2 1/4 oz unsalted butter, softened
4 oz sugar
6 1/4 oz flour, cake
1/8 oz baking powder
1/8 oz baking soda
1/8 oz salt
2 1/4 oz eggs
4 7/8 oz sour cream
4 5/8 oz raspberries, frozen, crushed

Combine the butter and sugar. Mix on medium speed until fluffy, about 4 minutes. Sift together the flour, baking powder, baking soda, and salt. Add to the butter-suagr mixture. Mix on medium speed just until incorporated. Add the eggs gradually and mix on low speed until well blended. Add the sour cream gradually and also mix on low speed just until incorporated. Add the raspberries and then stir with a spoon into the batter.

Pour batter into prepared bundt pan. Bake in a preheated 360F oven until cake tests done, about 50 minutes. Let cool completely. Sprinkle with powdered sugar.

VARIATIONS
Try other berries such as marionberries, boysenberries, or loganberries.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.