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This light and fluffy and fruity cake is one of my favorite excuses for snacking. I love the creamy vanilla and slightly tart flavor in combination with sweet berries. It gives love like pouring cream over fresh berries in a bowl but is more comforting. The sliceable (loaf) form is convenient for counter-sitting until the mood strikes--when it does, you'll be pleased that the cake is not ultra-heavy or too sweet, but just right. Goldilocks agrees--she told me.

Notes: Neutral oil is organic canola. Sour cream is Daisy Light.


Ingredients: 1/2 cup sour cream, 1/2 cup neutral oil, 1 (scant) cup sugar, 2 eggs at room temperature, 1 tsp. vanilla extract or paste, 1 1/2 cups all-purpose flour, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. sea salt, 2 cups fresh berries (I used raspberries and blueberries).

For the topping: 1 tbsp. melted butter, 2-3 tsp. sugar.

Makes one 9-inch loaf cake.

1. Preheat/Make the batter: Preheat the oven to 350* F. Grease and line a standard loaf pan (9-inch) with parchment paper. In a large bowl, whisk together the sour cream, oil, and sugar. Add in the eggs and vanilla and whisk to combine. Measure the flour, baking powder, baking soda, and salt into a separate bowl then dump all at once into the egg mixture. Stir until just combined.

2. Add the berries and bake: Shake the berries with a teaspoon or so of flour to keep them from sinking to the bottom. Fold gently into the batter, reserving a few for the top. Spoon batter into the baking pan. Top with extra berries and bake for 1 hour, or until golden and the sides have pulled away. (You can also do the toothpick test.) Remove.

3. Butter/Sugar topping: Finish the cake by brushing with melted butter while still warm. Sprinkle over sugar. Store at room temperature up to three days.

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1 Comment

I love it

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