MIXED BERRY SOUR CREAM CAKE
Sour cream gives this mixed-berry busy-day cake its moist texture. It's perfect for potlucks, coffee klatches and weeknight desserts.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. granulated sugar. Beat butter and remaining granulated sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition.
- Pour into 9-inch pan sprayed with cooking spray; top with berries and reserved granulated sugar.
- Bake 55 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely. Dust with powdered sugar before serving.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MIXED BERRY CHEESECAKE
Provided by Ina Garten
Categories dessert
Time 13h30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
MIXED BERRY SHORTCAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the biscuits: Preheat the oven to 450 degrees F.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
- Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
- For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
- For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
- To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.
SUMMER BERRY CREAM CAKE
A sweet ending for a summer solstice party, this spongecake is light and not too sweet, and the cream and berries make it seem almost more of an unmolded trifle than a cake. I seem to remember that in Norway alcohol is poured over the split sponge, but here I've moistened the cake with a strawberry purée. You can use any fruit.
Provided by Nigella Lawson
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
- Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
- When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
- In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
- Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.
MIXED BERRY CAKE
I love to serve up the fabulous flavor of summer-fresh fruit with this yummy cake loaded with convenient frozen berries, even in the dead of winter. Use sliced strawberries or any mix of berries you like. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1-1/2 cups flour, baking powder, salt and baking soda. In another bowl, whisk the egg whites, egg, applesauce, yogurt, sugar and lemon zest; add to flour mixture, stirring gently until blended. , Spread into a 9-in. round baking pan coated with cooking spray; sprinkle with berries. In a small bowl, combine brown sugar and remaining flour; cut in butter until mixture resembles fine crumbs. Sprinkle over berries. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve with whipped topping.
Nutrition Facts : Calories 218 calories, Fat 4g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 320mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
VERY BERRY COFFEE CAKE
Simple to make and a good way to use up leftover sour cream as it only calls for 3 tablespoons of it. You can mix and match berries or use all one kind too. Recipe courtesey Killahevlin Bed and Breakfast Front Royal, Virginia
Provided by Steve P.
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Spread solid shortening on bottom and sides of a 9-inch square pan.
- Position oven rack in center of oven and preheat to 350 degrees.
- Sift together flour, baking powder and salt.
- Set aside.
- Cream butter and sugar with electric mixer.
- Add eggs one at a time and beat until fluffy.
- Add vanilla and sour cream and mix well.
- Alternately, add flour mixture and milk to batter, beginning and ending with flour.
- Spread half the batter into the prepared pan and smooth the top.
- Spread berries (well drained) on top of batter.
- Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
- For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
- Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
- Cool cake completely (in pan) on wire rack.
- Refrigerate overnight and cut into squares.
- Serve at room temperature.
Nutrition Facts : Calories 269.1, Fat 12.4, SaturatedFat 7.5, Cholesterol 61.5, Sodium 189.8, Carbohydrate 36.8, Fiber 0.6, Sugar 22.4, Protein 3.3
BERRY SOUR CREAM CAKE
Make and share this Berry Sour Cream Cake recipe from Food.com.
Provided by Carmen B.
Categories Dessert
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Cream together butter and sugar. Add eggs, sour cream and vanilla extract; mix well. Combine flour, baking powder and baking soda; gradually add to butter mixture.
- Spread into a greased 13" by 9" by 2" baking dish. Sprinkle with raspberries and blueberries.
- Bake in a 325* oven for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
- For Glaze: In a mixing bowl, beat sugar, butter, vanilla extract and enough milk to achieve a drizzling consistencey. Drizzle over warm cake. Cook on a wire rack.
Nutrition Facts : Calories 477.9, Fat 24.5, SaturatedFat 15, Cholesterol 94.9, Sodium 243, Carbohydrate 62, Fiber 2.2, Sugar 42.7, Protein 4.4
MIXED BERRY COFFEE CAKE
Use thawed frozen berries to add lots of flavor with little effort.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the berries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
BERRY CREAM CAKE
Make and share this Berry Cream Cake recipe from Food.com.
Provided by Peggy L.
Categories Dessert
Time 4h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- Make Berry Sauce: Bring all sauce ingredients just to a boil in a 1 1/2 to 2 quart heavy saucepan over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, 15 minutes.
- Transfer to a shallow bowl and cool to romm temperature stirring occasionally, about 30 minutes.
- Chill, covered, until cold about two hours.
- Make Almond Layers:.
- Put oven racks in upper and lower thirds of oven and preheat to 350°F.
- Butter cake pans and line bottom of each with a round of parchment or was paper, then butter paper.
- Pulse almonds with 1/4 cup sugar in a food processor until finely ground.
- Beat together eggs and remaining 1 1/4 cups sugar in a large bowl with an electric mixer at high speed until pale, fluffy, and tripled in volume, about 6-8 minutes.
- Beat in vanilla and salt until combined well.
- Stir together ground almonds and melted butter (1 1/4 sticks).
- Fold one third of egg mixture into almond mixture to lighten, then fold in remainder, gently but thoroughly.
- Divide batter among pans (batter should be about 1/2 inch deep).
- Put 2 pans in lower third of oven and 1 pan in upper third (do not put directly above lower pans).
- Bake, switching position of pans (from lower to upper and vice versa) halfway through baking, until a golden crust forms on top and cake begins to pull away from sides of pans ( cake will rise, them collapse slightly) 18 to 25 minutes total.
- Cool in pans on racks 10 minutes, then run a small knife around edge of each pan and carefully invert onto racks.
- Cool completely about 15 minutes.
- Carefully peel off parchment.
- Make Mascarpone Cream.
- Stir together all mascarpone cream ingredients with a rubber spatula until smooth.
- Chill, covered.
- Assemble Cake.
- Center 1 almond layer on cake plate.
- Spoon 1/2 cup berry sauce onto center of layer. Spread evenly, leaving a 1/2 inch border around edge of cake.
- Spoon 3/4 cup mascarpone cream on top of berry sauce layer and smooth top (berry sauce will swirl into mascarpone cream).
- Repeat procedure with remaining almond layers, berry sauce, and mascarpone cream, ending with mascarpone cream ( for a total of three layers).
- Chill cake while making frosting.
- Frost Cake.
- Beat cream with sugar, vanilla, and salt in a large bowl using an electric mixer with cleaned beater at high speed until it just hold stiff peaks.
- Frost cake with whipped cream smoothing top and sides (there will be generous amount) then chill, uncovered, 1 hour.
- Just before serving, sift cocoa powder over top of cake using a sieve.
- Cook's Notes: Almond layer can be made ahead and cooled completely, then wrapped well in plastic wrap and chilled 3 days or frozen up to 1 month.
- Frosted cake can be made 1 day ahead (without cocoa powder) and chilled covered loosely with plastic wrap.
Nutrition Facts : Calories 741.8, Fat 46.1, SaturatedFat 21.4, Cholesterol 195.1, Sodium 135.2, Carbohydrate 77.3, Fiber 4.2, Sugar 51.6, Protein 10.5
BERRY CREAM CHEESE CAKE
The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.
Provided by Yossy Arefi
Categories Fall Cranberry Cake Dessert snack Cream Cheese Quick & Easy
Number Of Ingredients 12
Steps:
- Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
- In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
- Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
- Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
- Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
- Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
- Flavor Variations
- Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
- Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
- Use Another Pan
- Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
- Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.
BLUEBERRY SOUR CREAM CAKE
A rather unique, delicious, sour cream cake, since the sour cream is not mixed into the batter, but layered on top prior to baking. When the whipped cream topping is added, it makes an impressive looking dessert. (Prep time does not include chilling time)
Provided by Dee514
Categories Dessert
Time 1h20m
Yield 1 9inch cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter.
- Add sugar, beating well at medium speed on electric mixer.
- Add egg, beat well.
- In a small bowl, combine flour and baking powder.
- Add flour mixture to creamed mixture and and mix until blended.
- Stir in vanilla.
- Pour batter into a greased 9 inch springform pan.
- Sprinkle berries over the batter.
- In a small bowl, beat egg yolks.
- Add sugar, vanilla and sour cream to egg yolks, combine well.
- Pour sour cream mixture over blueberries.
- Bake in preheated 350°F oven for about 1 hour, or until edges are light brown.
- Cool on wire rack.
- When cooled, cover pan and refrigerate until well chilled (about 2-3 hours).
- To serve, carefully remove sides from pan.
- Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom.
- In small bowl, beat cream and sugar until soft peaks form.
- Spoon 1/2 the cream on top of cake.
- Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter).
- Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.
Nutrition Facts : Calories 646.6, Fat 42.7, SaturatedFat 26, Cholesterol 191.6, Sodium 210.4, Carbohydrate 61.5, Fiber 2.4, Sugar 36.3, Protein 7.3
More about "mixed berry sour cream cake food"
SOUR CREAM POUND CAKE WITH MIXED BERRIES RECIPE
From myrecipes.com
Servings 12Calories 403 per servingTotal Time 1 hr 15 mins
- Cream butter and sugar in a bowl with an electric mixer on medium speed 1 minute or until well-incorporated. Add banana, yogurt, and sour cream; beat on low speed until combined.
- Whisk together eggs and egg whites in a separate bowl. Sift oat flour and the next 3 ingredients (through salt) in a large bowl. Add butter and egg mixtures alternately into oat flour mixture.
- Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted in cake comes out clean. Serve toasted, and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.
MIXED BERRY SOUR CREAM CAKE – DAVE BAKES
From davebakes.com
Estimated Reading Time 5 mins
EFFORTLESS MIXED BERRY SOUR CREAM CAKE | THE PURE TASTE
From thepuretaste.com
Reviews 1Calories 2613 per servingEstimated Reading Time 6 mins
MIXED BERRY CREAM CAKES | WHAT'S FOR DINNER?
From whatsfordinner.com
10 BEST MIXED BERRY CAKE RECIPES | YUMMLY
From yummly.com
SOUR CREAM IN CAKE MIX (4 REASONS YOU SHOULD TRY IT)
From bakingkneads.com
TRIPLE BERRY SOUR CREAM CRUMB CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
MIXED BERRY CAKE FILLING - HOT ROD'S RECIPES
From hotrodsrecipes.com
CREAM CHEESE-SWIRLED MIXED BERRY CAKE - AVERIE COOKS
From averiecooks.com
KETO MIXED BERRY CAKE RECIPE - SPINACH TIGER
From spinachtiger.com
SOUR CREAM CAKE WITH MIXED BERRY COMPOTE | FAGE …
From usa.fage
MIXED BERRY AND SOUR CREAM NO-BAKE CHEESECAKE …
From foodandhome.co.za
MIXED BERRY LAYER CAKE WITH CREAM CHEESE FROSTING
From thelittleepicurean.com
MIXED BERRY CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
MIXED BERRY CHEESECAKE - THE BAKER CHICK
From thebakerchick.com
CHEESECAKE WITH MIXED BERRY SAUCE - FOOD NETWORK CANADA
From foodnetwork.ca
SOUR CREAM BERRY COFFEE CAKE RECIPE | CRYSTAL CREAMERY
From crystalcreamery.com
ITALIAN BERRY CAKE WITH MASCARPONE CREAM - KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
MIXED BERRY SOUR CREAM CAKE - OVENFOOD.BLOGSPOT.COM
From ovenfood.blogspot.com
MIXED BERRY CREPES RECIPE WITH SOUR CREAM - FOOD NEWS
From foodnewsnews.com
MIXED BERRY SOUR CREAM CAKE - SILK FACTS
From silkfacts.com
ANGEL FOOD CAKE WITH MIXED BERRIES RECIPE - KITCHEN INFINITY
From kitcheninfinity.com
BERRY CAKE RECIPE SOUR CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MIXED BERRY SOUR CREAM CAKE | SOUR CREAM CAKE, CAKE RECIPES, …
From pinterest.ca
MIXED BERRY SOUR CREAM CAKE | SOUR CREAM CAKE, CREAM CAKE, …
From pinterest.com
BERRY SOUR CREAM CAKE RECIPE: HOW TO MAKE IT
MIXED BERRY POUND CAKE - INSPIREDBYCHARM.COM
From inspiredbycharm.com
FRESH BERRY CREAM CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SOUR CREAM CAKE WITH BERRIES RECIPE | EAT SMARTER USA
From eatsmarter.com
MIXED BERRY CRUMB CAKE - KITCHEN JOY
From kitchenjoyblog.com
MIXED BERRY CREAM CHEESE CAKE - RECIPES - LIP-SMACKING FOOD
From lipsmackingfood.com
MIXED BERRY COBBLER - SUGARHERO
From sugarhero.com
MIXED BERRY SOUR CREAM CAKE RECIPE LIST - SALEWHALE.CA
From salewhale.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love