I also never really paid attention to how much my mother made an effort to ensure that things didn't go to waste and now that I'm finally married and happily cooking and baking for myself and my new husband I realize now more than ever how much food costs and how achingly sad it is when we have to throw food away that has gone past its expiration date.
Being a newly wed has all kinds of unexpected surprises, especially since we did not live together before we were married. One of the most difficult things for me right now is learning how to grocery shop. I know that might sound weird, it's just food shopping right? For me i've learned that it takes a lot of consideration and planning and going through recipes I want to try so that not only do I remember to get all the stuff I need but that I don't over buy and end up wasting food and money.
So I had some sour cream that I did not want to go to waste and while looking through my cookbooks I came across this recipe for Raspberry Sour Cream Crumb Cake in one of my favourite books - Bake Good Things: Simple Techniques & Foolproof Recipes for Everyday Eating from the Williams-Sonoma Open Kitchen line.
The book describes this cake as three tempting tiers of buttery vanilla cake, tangy fresh raspberries and crumbly lemon scented top...after reading that I had to make it.
|1 cup of Sour Cream - don't use low fat :P|
|Add the sour cream with 1 tsp Vanilla and 3 eggs and whisk until well combined|
|Add the flour mixture to the sour cream mixture|
|Whisk until nice and fluffy about 2-3 mins|
|Next pour the batter in a 10inch buttered and floured round cake pan. Sprinkle 1 pint of fresh raspberries over the batter|
|Sprinkle the crumbly mixture all the over the top|
|Bake at 350 for 40mins|