Raspberry Sour Cream Cake


2 eggs
1/2 C butter, softened
1 C sugar
1 T SOOC Blood Orange Olive Oil
2 C flour
1 t baking soda
1 t baking powder
Pinch sea salt
1 C sour cream
1 T SOOC Cascadian Raspberry Balsamic Vinegar


Preheat oven to 350 degrees. Line a cake pan with parchment paper. In a small bowl, cream butter, sugar and  Blood Orange Olive Oil together.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
In another small bowl, whisk together the sour cream and the Cascadian Raspberry Balsamic Vinegar.
Alternating between the flour mixture and the sour cream mixture, add them to the butter and mix only until incorporated.
Pour the mixture into the prepared pan and bake in the hot oven until a toothpick inserted in the centre comes out clean, 12 to 15 minutes. Let cool to room temperature. Top with a dollop of whip cream or our ‘Easy Balsamic Glaze’.

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