Raspberry Sour Cream Tea Cake – a delicious recipe with cake, eggs, butter, sour cream, white chocolate chips, frozen raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["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."]
458
kcal
Calories
38
g
Fat
19
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (14 ounce) box tea cake mix (or plain cake mix), 3 eggs, 80 g butter, chopped & softened, 2/3 cup sour cream, and more.
Yes, Raspberry Sour Cream Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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