Sour Cream Butter Cake with Pears and Raspberries

Name: Sour Cream Butter Cake with Pears and Raspberries
Yield: Serves 16
Ingredients: 250 g (9 oz) unsalted butter; 355 g (12½ oz) caster (superfine) sugar; 1 vanilla bean, seeds scraped; 4 eggs; 200 g (7 oz) sour cream; 300 g (10½ oz/2 cups) self-raising flour, sifted; 24 poached pear wedges; 125 g (4½ oz/1 cup) fresh raspberries

Preparation info

Serves
16

Difficulty
Easy

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

This is a versatile cake — at Bourke Street Bakery, we put the batter in the cake tin first and the fruit on top. The fruit sinks into the cake as it bakes and ends up on the bottom of the tin. The cake is then inverted to serve.