Mixed berries and sour cream cake
It was my husband's birthday a couple of weeks ago and I decided not to make him a chocolate cake this once. I was leafing through one of my favourite cake books and came across a blueberry sour cream cake that I thought I'd give a go. But me being me, I had to tweak it. So I threw in some raspberries as well. Here's my adaptation (very slight) of Sara Buenfeld's yummy original:
What you'll need
Butter ( I use salted butter) softened - 6 oz
Caster sugar - 6 oz
Eggs - 3 large
Self-raising flour - 8 oz
Baking powder - 1 tsp
Vanilla essence - 2 tsp
Sour cream - 4 fl oz
Blueberries - 6 oz
Raspberries - 6 oz
For the frosting:
Soft cream cheese ( I used Philadelphia) - 7 oz
Icing sugar - 4 oz
What you do
Preheat your oven to 180 degrees celcius
Butter and line the base of a 9 inch round cake tin
Put the butter, sugar, eggs, flour, baking powder and vanilla essence into a bowl
Beat with an electric beater until well mixed and pale. This shouldn't take more than 2 minutes or so
Add 4 tbsps of the sour cream to the mix, and beat again till it's mixed in
Add half the berries and stir into the mix gently
Pour the mixture into your tin and level
Bake for about 50 - 60 mins, until risen and firm to touch. Skewer test it, to make sure it's cooked all the way through
When done, leave to cool
In the meantime, make your frosting. Beat the cream cheese, remaining sour cream and sugar until you get a nice creamy and smooth mix
When the cake has cooled, spread your frosting over it. I poured it on and let it drip down the sides of the cake instead
Scatter the remaining berries on it
All done!