This recipe is a great way to use up sour cream (left over from perogies, mmm perogies). It's modified from an original recipe from my on-campus residence advisor, Roz, way back when I went to UBC. Thank you Rozelyn!
People that don't much like cakes seem to like this cake, though it IS very sweet. You could probably make it less sweet by using less brown sugar topping if you wanted. Me, I go FULL POWER BROWN SUGAR and just have a smaller piece :)
Cake batter ingredients:
- 1/2 cup butter, warmed a little
- 1 cup granulated sugar
- 2 eggs
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 cups flour
- 1/4 tsp salt (a decent sized pinch, if that's a pain to measure)
Brown sugar topping:
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup chopped pecans
- About half a cup of fresh raspberries
1. Preheat oven to 350 F (180 C).
2. In a mixing bowl, cream together butter and sugar. Beat in the eggs one at a time.
3. Mix in sour cream and baking soda.
4. Separately mix together the flour, baking powder, and salt. Add to the batter and mix.
5. Grease a 8x8 inch cake pan (9x9 also works). Lately I've been lining the bottom with parchment instead so the cake is easier to pull out, you can also do that.
6. Make the brown sugar topping by mixing together the brown sugar, cinnamon, and chopped pecans.
8. Sprinkle half of the brown sugar topping over top.
Distribute raspberries. Fellow science graduates, observe my monolayer molecular packing technique!
9. Spread the remaining batter over the top. Your raspberries may try to peek through, that's ok! Follow by sprinkling on the remaining brown sugar topping.
10. Bake in 350 F oven for about 30-35 minutes, until the top is nicely browned and an inserted toothpick comes out clean.
This recipe was brought to you by the letter C. And by my lovely apron from my sister :D