Tuesday, July 7, 2020

Sweet Raspberry Tea Cakes | Hood Sour Cream | Bundt Cake

Celebrate the berry season with Sweet Raspberry Tea Cakes recipe using Sour Cream and Half & Half and raspberry jam that you can save and bookmark to your collection.

Who doesn’t love cake? They're one of the most popular desserts for birthdays, weddings, and the holidays. We eat cake for all types of parties.   Spring and Summer are busy months for my family as we celebrate 3 special occasions, so I'll be busy in the kitchen baking several birthday cakes!

Sweet Raspberry Tea Cakes

Try out this delicious teacake recipe yourself.  Bundt cakes and coffee cakes are easy to make, and with a simple confectioner sugar glaze, are easy to put together.  Use your favorite seedless jam. Gather the grandchildren or kids in the kitchen and get them involved in learning to cook.  They can help Grandmom or mom drizzle the glaze all over the cake!

Raspberries are in season now in Connecticut.  Pick some berries this season at the many pick-your-own farmstands and top off the cake!

Sweet Raspberry Tea Cake Bundt Cake

Easy clean up using these handmade kitchen dish cloths from Moomettes Crochet !

Purple Handmade Dish Cloths

• 1 cup Hood® Sour Cream
• 1 cup Hood® Half & Half
• 2 sticks unsalted butter, plus 2 Tbsp. to coat the pan
• 2 cups granulated sugar
• 2 eggs
• 1 cup seedless raspberry jam
• 2 tsp. vanilla extract
• 3½ cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 2 tsp. baking powder

• 2 cups confectioners' sugar, sifted
• ½ tsp. vanilla extract
• 2 Tbsp. Hood® Half & Half
• ½ pint fresh raspberries


Before starting, make sure all ingredients are at room temperature. Generously coat a large 6 cup Bundt pan with 2 Tbsp. of unsalted butter and set aside. Preheat oven to 325°. In a large mixing bowl, sift dry ingredients (flour, baking powder, baking soda, and salt) together and set aside. Thin out the raspberry jam with the vanilla extract in a small bowl and set aside. In the bowl of a stand mixer with a paddle attachment, cream the remaining unsalted butter until smooth. Add in the sugar and beat on high until light and fluffy. Beat the eggs in one at time, scraping down the bowl after each addition. Mix in the sour cream. Add the dry ingredients in thirds, alternating with the Half & Half, being careful to not over mix. Carefully fold in ½ of the raspberry jam mixture, but do not incorporate completely. Pour half of the batter into the prepared Bundt pan. Take the remaining raspberry jam mixture and spread it over the batter in the pan, being careful to stay away from the edges. Pour the remaining cake batter into the pan. Bake for one hour, or until a toothpick comes out clean when inserted in the center of the cake. Cool completely and remove from the pan.


Combine the Half & Half, vanilla, and confectioners' sugar in a small bowl and stir until smooth. Pour the mixture over the top, allowing the icing to fall down the sides of the cake. Garnish the top with fresh raspberries and serve.

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