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    You are in: Home / Recipes / Sour Cream Berry Cake Recipe
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    Sour Cream Berry Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Carmen B.'s Note:

    This comes from a Gay Lea pamphlet I received this summer. I've never used sour cream in baking and found this to be very good.You can cover and refrigerate for up to 3 days and sprinkle with icing sugar and whipped cream before serving

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    Ingredients:

    Yield:

    squares

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      In a bowl, whisk together first 3 ingredients. Whisk together butter, 2 eggs, and vanilla: pour over flour mixture and stir to combine.
    3. 3
      Press mixture into a 9 inch square baking pan that has been lined with waxed paper. Sprinkle with berries.
    4. 4
      For Sour Cream Layer: In a bowl, whisk together sour cream, remaining 1/2 Celsius sugar, 1 tablespoons flour and orange rind. Pour over top of mixture in baking pan.
    5. 5
      Bake in oven for about 1 hours or until light golden and firm on top but still jiggly in center.
    6. 6
      Cool completely before serving.

    Ratings & Reviews:

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    Nutritional Facts for Sour Cream Berry Cake

    Serving Size: 1 (1389 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 223.2
     
    Calories from Fat 118
    53%
    Total Fat 13.1 g
    20%
    Saturated Fat 7.8 g
    39%
    Cholesterol 68.1 mg
    22%
    Sodium 93.0 mg
    3%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 1.3 g
    5%
    Sugars 11.4 g
    45%
    Protein 3.6 g
    7%

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