Sour Cream Butter Cake with Pear & Raspberries

Step 1

Set the rack in the center of the oven and preheat to 180°C. Grease an 8" round cake tin and line the base and side with baking paper - best if the paper protrude about 1" above the tin.

Step 2

Whisk butter and sugar together either using flat beater or whisk attachment, on low speed until pale and creamy.

Step 3

Add 1 tsp of vanilla extract, and mix to combine.

Step 4

Add eggs, one at a time, making sure they are completely incorporated before adding the next.

Step 5

Add sour cream in two batches, followed by flour in two batches, until well combined.

Step 6

Insert butterfly whisk attachment. Place butter and sugar in TM mixing bowl. Mix for 1min/SpdScrape down sides of bowl using spatula, add vanilla extract and mix for 40secs/Spd3.5.

Step 7

Add eggs one at a time and mix for 15secs/Spd4, ensuring to scrape down sides of bowl each time.

Step 8

Remove butterfly whisk attachment. Add sour cream and mix for another 10secs/Spd4.

Step 9

Add flour and mix on reverse for 30sec/Spd4 until mixture is smooth and creamy.

Step 10

Scoop mixture into prepared cake tin, and arrange pear wedges in an even circle around the tin. Then scatter raspberries over the top.

Step 11

Bake for 45-55 minutes or until skewer comes out clean when inserted into centre of cake. Tent cake loosely with aluminium foil or baking paper if it starts to brown too much.

Step 12

Remove from oven and allow to cool in tin for 10 minutes before turning out on wire rack to cool completely. This cake is best eaten as soon as it has cooled, but can also be stored in airtight container for up to 3 days.