Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh fruit (blueberries, raspberries, or strawberries)
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In another large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add in the eggs, sour cream, and vanilla extract, mixing until well combined.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Gently add the fresh fruit of your choice to the batter.
- In a small bowl, mix the brown sugar, rolled oats, and cinnamon for the topping. Spread the cake batter into a greased baking dish, and sprinkle the topping evenly over the batter. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool before serving.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake for up to a week.
- Serve with fresh fruit or whipped cream for a delightful experience.
- Feel free to use frozen fruit; just thaw and drain excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg