Raspberry Sour Cream Tea Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 396.89 g box tea cake mix (or plain cake mix)
- 3 eggs
- 80 g butter, chopped & softened
- 157.80 ml sour cream
- 118.29 ml white chocolate chips
- 236.59 ml frozen raspberries
- 14.79 ml icing sugar, sifted (confectioners sugar)
directions
- Preheat oven to 200degC or 180degC if fan forced (400degF or 350degF). Grease a deep 20cm (8") cake tin and line base with baking paper.
- Place cake mix (don't use the cinnamon topping sachet that comes in tea cake mix in Australia), eggs, butter and sour cream in a large bowl and mix on low speed until ingredients are moistened, then increase speed to medium and beat for 2 minutes.
- Stir through choc bits (I sometimes leave these out and it is still great) and pour into prepared tin and sprinkle evenly with frozen raspberries, pressing them gently into cake mixture.
- Bake 1 hour or until cake is cooked when tested with a skewer. Cool in tin for 10 minutes, then turn out onto wire cake rack.
- Sprinkle with icing sugar to serve.
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RECIPE SUBMITTED BY
Ninna
Sydney
Hi I’m Glen and I live in Sydney with my wonderful husband Ross. We have eight beautiful grandchildren, two of them live near us in Sydney, two live in Western Australia, two more live in Queensland and another two in northern NSW.
I can't imagine how I ever managed before I found Zaar - I use it regularly to plan meals and find new and interesting recipes and most important of all to keep track of our family favourites.
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The photos are of our beautiful grandchildren.
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