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Mixed Berry Sour Cream Cake
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Mixed Berry Sour Cream Cake

1 Hour 10 Minutes
15 Min Prep
1 Hr 10 Min Cook
Sour cream gives this mixed-berry busy-day cake its moist texture. It's perfect for potlucks, coffee klatches and weeknight desserts.
What You Need
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16 servings
Original recipe yields 16 servings
2 cups flour
zest from 1 lemon
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar, divided
3/4 cup unsalted butter, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 egg s
1/2 cup blueberries
1/2 cup raspberries
1 Tbsp. powdered sugar
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Let's Make It
1
Heat oven to 350ºF.
2
Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. granulated sugar. Beat butter and remaining granulated sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition.
3
Pour into 9-inch pan sprayed with cooking spray; top with berries and reserved granulated sugar.
4
Bake 55 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely. Dust with powdered sugar before serving.
Kitchen Tips
Size Wise
This occasional dessert can fit into a healthful eating plan when you balance out your food choices throughout the day.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 200mg
9%
Total Carbohydrates 27g
10%
Dietary Fibers 1g
4%
Sugars 14g
28%
Protein 3g
6%
Vitamin A
8%
Vitamin C
4%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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