Raspberry Warmup Sour Cream Cake
3 3/4 c. all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 3/4 c. sugar
1/2 c. margarine or butter, (1 stick softened)
3 large eggs
1 16-oz. container sour cream
2 tsp vanilla extract
1/2 c. seedless red raspberry jam
1/2 c. walnuts, toasted and chopped
Preheat oven to dg350. Grease 9- or 10-inch tube pan with removable
bottom. Dust with flour. In medium bowl, combine flour, baking powder,
baking soda and salt. Set aside.
In large bowl, with mixer at low speed, beat sugar with butter until
blended, scraping bowl often with rubber spatula. Increase speed to
high, beat until creamy, about 2 minutes, occasionally scraping bowl.
Reduce speed to low, add eggs, one at a time, beating well after each
addition.
With mixer at low speed, alternately add flour mixture and sour
cream, beginning and ending with flour mixture, until batter is
smooth, occasionally scraping bowl. Beat in vanilla.
Spoon 3/4 of the batter into pan. Spread raspberry jam evenly over
batter, then spread remaining batter evenly over jam. Sprinkle walnuts
on top.
Bake coffee cake about 1 hour and 10 minutes or until tests clean.
Cool cake in pan on wire rack 10 minutes. With small metal spatula,
loosen cake from side of pan and lift cake on pan bottom. Invert cake
onto plate. Remove bottom of pan. Immediately invert onto wire rack to
cool completely--walnut side up.
Makes 16 servings--about 370 calories each.
Happy baking!
Sherri
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