Mom's Raspberry Sour Cream Coffee Cake

Technically my mom never made this. Apart from a killer rhubarb pie that she made while I was growing up, she wasn't much of a baker. But one thing my mom and I both share is a love for yummy baked goods. So I made this loaf to take to her in the hospital as a pick me up gift. And since I was up early enough to get some things accomplished apart from playing computer games, I whipped this up this morning. The original recipe can be found at Taste of Home's website but as always I made several substitutions mostly because I didn't have several of the ingredients and hoped for the best (fingers crossed) that it would work.

This is such a wonderfully moist cake (then again, with a cup of sour cream, how it can it not be). It's not pretty, at least not the way I made it, but the taste factor more than makes up for it.

RASPBERRY SOUR CREAM LOAF

adapted from Taste of Home

Ingredients

• 1-3/4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup sour cream (plus 1 extra dollop)
• 1/4 cup canola oil
• 1 cup fresh raspberries

Directions

• In a large bowl, combine the dry ingredients.  Mix wet ingredients until just moistened. Fold in raspberries if desired or put half of batter in pan, dot with raspberries and cover with remaining batter. Top with additional raspberries..
• Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).