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.
Put the butter, sugar and vanilla seeds in the bowl of an electric mixer fitted with a whisk attachment. Whisk on low speed until pale and creamy. Add the eggs one at a time, making sure they are completely incorporated before adding more. Add the sour cream in two batches, then add the flour in two batches, until well combined. Using a rubber spatula, scoop the mixture into the prepared cake tin. Arrange the pear wedges in an even circle around the tin, then scatter the raspberries over the top.
Different fruits sink to different degrees and it is also possible to pour the batter over the top of the fruit in the tin. Basically, any fresh fruit will work as long as it’s not too watery, or if it’s a hard fruit, it should first be poached. You can also omit the fruit and make a plain sour cream cake instead, or add
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