Ingredients
2 cups granulated sugar
2 sticks (1 cup) of unsalted butter, softened
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
2 cups frozen raspberries
Preparation
- 1. Preheat oven to 325 degrees and grease a bundt pan with butter and flour. Defrost the raspberries.
- Cream the butter and sugar until light and fluffy in a Kitchen Aid standing mixer, about 5 minutes.
- Add the eggs one at a time, making sure to incorporate each one. Add the vanilla.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Add the flour and sour cream alternately, 1/3 at a time, until combined.
- In a bowl, mash the defrosted raspberries with a fork(you can use fresh, but frozen works better) until it is mostly smooth. Some chunks will remain, but that’s okay.
- Pour 1/2 the batter into the prepared bundt pan and dot with 1/2 of the pureed raspberries. Pour in the remaining batter and dot with the remaining pureed raspberries.
- Using a long skewer or a butter knife, swirl the puree dots into the batter to form red swirls throughout.
- Place the cake in the oven and bake for 90 minutes until a toothpick inserted in the center comes out clean.
Source: www.weelicious.com