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Orange Sour Cream Cake with Raspberries




Source of Recipe


Internet


List of Ingredients




Coffee Cake:
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8-ounce carton sour cream
3 tablespoons Grand Marnier or other orange liqueur
1 teaspoon vanilla extract
1 cup fresh raspberries - or frozen, loose-pack, unsweetened
raspberries, thawed and drained

Filling:
1/4 cup granulated sugar
1 tablespoon grated orange zest
Confectioners' sugar


Recipe



Cake: Preheat oven to 350 degrees. In small mixer bowl, cream butter and 1 cup granulated sugar at medium speed of electric mixer until light and fluffy (about 5 minutes), scraping sides of bowl often. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt. Mix well. Combine sour cream, Grand Marnier and vanilla. Add 1/3 of flour mixture and 1/3 of sour cream mixture to egg mixture and beat at low speed to blend. Repeat twice more to blend remaining ingredients.

Filling: Combine 1/4 cup granulated sugar and orange zest in small bowl. Set aside.

To assemble cake: Spread half the batter evenly in a large, well-greased and floured Bundt pan. (Or use well-greased and floured 1-cup fluted mini-tube pans, using about 1/3 cup batter for each.) Spoon raspberries in a ring in the center of the batter. (Divide among cups if using mini pans.) Sprinkle filling mixture over berries. Spoon remaining batter over berries and filling, spreading gently to cover. Bake in a 350-degree oven for 40 to 45 minutes for large tube pan (20 to 30 minutes for miniature pans) or until toothpick inserted in center comes out clean.

Cool in pan placed on a rack for 15 minutes. Run knife carefully around edge of cake to loosen. Remove cake from pan. Cool completely on rack. Serve dusted with confectioners' sugar.