Raspberry Snickerdoodle Cake

Doesn't everyone love cake?  And isn't cake better when it is still warm, fresh out of the oven?

This cake is best served this way with a nice cup of coffee or tea.  Great cake to make quickly when you have guests or even for a sneaky girls morning tea.

115 gm butter, room temperature

1 cup sugar

2 eggs

2 teaspoons vanilla extract

2 cups plain flour

1 teaspoon baking powder

1 cup sour cream

topping

1/2 cup sugar

2 teaspoons cinnamon

1 cup raspberries

Pre heat oven to 180C.

Cream your butter and sugar until light and fluffy.

Add eggs one at a time beating for 2 minutes between.

In batches fold through the dry ingredients alternating with the sour cream, until combined.

In a lined 33 cm x 23 cm cake pan spread the cake batter.

Combine topping sugar and cinnamon.

Sprinkle sugar mix evenly over the cake batter.

Spread the raspberries evenly over the sugar topping.  Bake for 30 minutes or until skewer comes out clean.