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Print this Recipe    Rasp Bundt

Raspberry Sour Cream Bundt Cake

2 1/4 oz unsalted butter, softened
4 oz sugar
6 1/4 oz flour, cake
1/8 oz baking powder
1/8 oz baking soda
1/8 oz salt
2 1/4 oz eggs
4 7/8 oz sour cream
4 5/8 oz raspberries, frozen, crushed

Combine the butter and sugar. Mix on medium speed until fluffy,
about 4 minutes. Sift together the flour, baking powder, baking
soda, and salt. Add to the butter-suagr mixture. Mix on medium
speed just until incorporated. Add the eggs gradually and mix on
low speed until well blended. Add the sour cream gradually and also
mix on low speed just until incorporated. Add the raspberries and
then stir with a spoon into the batter.

Pour batter into prepared bundt pan. Bake in a preheated 360F oven
until cake tests done, about 50 minutes. Let cool completely.
Sprinkele with powdered sugar.

Variations: Try other berries such as marionberries, boysenberries,
or loganberries.

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