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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Add this delightful dessert from our Test Kitchen to your Memorial Day menu. The moist white cake is laden with colorful raspberries and blue berries and drizzled with a sweet glaze. Ingredients:
1 cup butter, softened |
1-1/4 cups sugar |
2 eggs |
1 cup (8 ounces) sour cream |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
2 cups fresh raspberries |
1 cup fresh blueberries |
glaze: |
2 cups confectioners' sugar |
1/4 cup butter, melted |
1/2 teaspoon vanilla extract |
2 to 3 tablespoons milk |
Directions:
1. In a bowl, cream butter and sugar. Add the eggs, sour cream and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with raspberries and blueberries. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
2. For glaze, in a bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm cake. Cool on a wire rack before cutting. Yield: 12-15 servings.
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