Try this Blueberry-Raspberry Cake recipe, or contribute your own.
Suggest a better descriptionMMMMM----------------------------CAKE--------------------------------- 3 c All purpose flour 2 ts Baking powder 1/2 ts Salt 1/2 c Unsalted butter; room -temperature ( ; 1 stick) 1 1/2 c Sugar 2 Eggs 1 c Sour cream 1 c Fresh blueberries or frozen; -thawed 1 c Fresh raspberries or frozen; -unsweetened, thawed For topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside. For cake: Preheat oven to 375F. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries in small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares. Serves 12. Bon Appetit April 1991
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Serving Size: 1 Serving (803g) | ||
Recipe Makes: 1 | ||
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Calories: 3456 | ||
Calories from Fat: 837 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93g | 124 % | |
Saturated Fat 58.5g | 292 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 244mg | 75 % | |
Sodium 656.6mg | 23 % | |
Potassium 169.6mg | 4 % | |
Total Carbohydrate 668.6g | 197 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 663.2g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3456
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