Sour Cream Butter Cake with Pears and Raspberries

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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.

Ingredients

  • 250 g (9 oz) unsalted butter
  • 355 g (12½ <

Method

Preheat the oven to 200°C (400°F/Gas 6). Grease a 28 cm (11¼ inch) round cake