Raspberry Sour Cream Tea Cake Recipes

SOUR CREAM TEA CAKES

Steps:

• 1. In a medium bowl combine cake flour, baking powder and salt and set aside. Using an electric mixer cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in sour cream and vanilla until combined. Gradually add in flour mixture combined. Chill dough for at least one hour in refrigerator. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Roll 3 tablespoons of dough into a ball. Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart. Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.
• 2. ALTERNATIVE: Roll out dough to a 1/4 to 3/8 inch thickness. Cut out shapes, and bake on an parchment lined cookie sheet for 8 minutes.
• 3. FROSTING: Using an electric mixer combine butter and gradually add in confectioners sugar. When all sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food color if desired.

RASPBERRY SOUR CREAM TEA CAKE

Steps:

• Preheat oven to 200degC or 180degC if fan forced (400degF or 350degF). Grease a deep 20cm (8") cake tin and line base with baking paper.
• Place cake mix (don't use the cinnamon topping sachet that comes in tea cake mix in Australia), eggs, butter and sour cream in a large bowl and mix on low speed until ingredients are moistened, then increase speed to medium and beat for 2 minutes.
• Stir through choc bits (I sometimes leave these out and it is still great) and pour into prepared tin and sprinkle evenly with frozen raspberries, pressing them gently into cake mixture.
• Bake 1 hour or until cake is cooked when tested with a skewer. Cool in tin for 10 minutes, then turn out onto wire cake rack.
• Sprinkle with icing sugar to serve.