Raspberry Sour Cream Bread Cake
I have made this sour cream bread many times because it is so simple, quick and easy to whip up. Everyone always raves at how tasty it is and the recipe is quick and easy.
- 2 cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (16 oz. | 500 grams) sour cream I used 5% fat
- 2 tablespoon frozen raspberries
Heat the oven to 180°C / 350°F with the fan.
In a bowl, mix sugar, sour cream and vanilla.
Add the eggs one at a time and beat them into the mixture.
Add the oil and mix well.
Sift in the flour and baking powder and mix well, try to avoid lumps.
Grease 2 loaf tins / 12x4 inch tins.
Divide the mixture evenly to the 2 tins.
Add frozen raspberries in the middle of each cake - tuck them in.
Bake for 30 minutes.
Cool at room temperature.
Have a piece and enjoy!