Indulge in the perfect pairing of rich coffee and this delightful raspberry cake. With its moist and tender crumb, bursting with fresh raspberries, this cake is a heavenly treat for any coffee break. Each bite is a harmonious blend of sweet and tart flavors, making it the perfect companion to your favorite cup of coffee.
Wet ingredients - In a large mixing bowl, whip the eggs with sugar until light and fluffy. Gradually add the oil while whipping. Add the sour cream and vanilla extract.
½ cup Granulated sugar, ¼ cup Vegetable oil, ½ cup Sour cream, 2 large Eggs, 1 tsp Vanilla extract, 1 cup Fresh raspberries
Dry to wet - Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the raspberries.
Add swirl – Pour the batter into the prepared pan. Spoon the raspberry jam over the top of the batter. Use a knife or skewer to gently swirl the jam through the cake batter, creating a marbled effect
Bake - Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool - Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.
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