- 1-1/2 cups fresh raspberries
Grease a 9" round springform pan.
Put a circle of parchment paper on the inside bottom.
Preheat oven to 350 degrees F.
Sift into a large bowl and stir to combine:
- 2 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup softened butter
- 3/4 cup white granulated sugar
Beat into butter mixture, one ingredient at a time:
- 2 large eggs, beaten
- 1/4 cup sour cream
- 2 tsp real vanilla extract
When combined, gradually stir in dry ingredients, alternating adding the flour mixture with:
- 1/2 cup homogenized milk
Put the drained raspberries in a bowl and lightly toss with:
- 2 Tbsp flour
Leaving any excess flour in the bowl, gently fold the floured raspberries into the cake batter.
Put the cake batter into the prepared pan.
Bake 35 minutes or until cake sides recede from edges of the pan, top is golden, cake top springs back to the touch, a toothpick inserted into the center of the cake comes out clean.
Last time I baked this cake it took an additional twenty minutes! Maybe my oven is getting old?
Cool in pan.
Sprinkle with icing sugar before serving with a few fresh raspberries, or whipped cream, or vanilla ice cream.
Once cooled, cake may be wrapped in foil and frozen for up to three months.
