Raspberry sour cream tea cake

No matter if you've always loved to prepare or you've picked it up like a spare time activity during quarantine, we would venture a guess which you simply are watching for new recipes to use out. After all, becoming creative in the kitchen can be an excellent and rewarding way to devote your time.

We have assembled most of the very adored , highest rated Raspberry sour cream tea cake in our website. It's the finest of the best!

We've piled up the most useful recipes ever. They truly are our loved, rated and commented 5star recipes out of our big group, all in one place. These programs, mains, desserts and much more are ensured yummy!

How to make Raspberry sour cream tea cake

  • Yield : 1 cake
  • Prep Time : 0:10
  • Cook Time : 1:00
  • Total Time : 1:10

Ingredients

  • 1 x 400g packet Traditional English Tea Cake mix
  • 3 eggs
  • 80g softened butter, chopped
  • 2/3 cup sour cream
  • 1/2 cup white chocolate bits
  • 1 cup frozen raspberries
  • 1 tablespoon sifted icing sugar

Method

  • Step 1 Preheat oven to 200°C or (180°C fan forced). Grease a deep 20cm cake tin and line base with non stick baking paper.
  • Step 2 Place cake mix (set aside cinnamon topping sachet), eggs, butter and sour cream into the large bowl of an electric mixer. Mix on low speed until ingredients are moistened, then increase speed to medium and beat for 2 minutes.
  • Step 3 Stir through choc bits and pour into prepared cake tin. Sprinkle raspberries over surface, pressing gently into cake mixture.
  • Step 4 Bake for 1 hour or until cake is cooked when tested with a skewer. Cool in tin for 10 minutes, then turn out onto wire rack. Sprinkle with sifted icing sugar to serve.

© Copyright 2020 Get Recipe Book - All Rights Reserved