Raspberry Cake

Name: Raspberry Cake
Ingredients: ¾ cup (185 mL) white sugar; 1 cup (250 mL) sour cream; 2 large eggs; 1 tsp (5 mL) pure vanilla extract; 1 cup (250 mL) quinoa flour; 1 cup (250 mL) all-purpose flour; 1½ tsp (7.5 mL) baking powder; 1½ tsp (7.5 mL) baking soda; 2 cups (500 mL) fresh (or frozen) raspberries; ½ cup (125 mL) packed brown sugar; 1 tsp (5 mL) ground cinnamon; 2 Tbsp (30 mL) butter, melted

Preparation info

Serves
9

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This raspberry cake is light and airy, a perfect luxury for a summer afternoon tea.

Ingredients

½ cup (125 mL) butter, softened
¾ cup (185

Cake
Vegetarian
Summer

Method

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) square baking pan or spray with cooking oil and line with parchment paper.

Combine the softened butter and white sugar in a large bowl. Add the sour cream, eggs and vanilla and mix thoroughly. In a separate bowl