Ingredients (For Cake)

● 1 ½ cups all purpose flour
● 1 ¼ tsp baking powder
● ½ tsp baking soda
● ½ tsp salt
● ½ cup butter, softened (1 stick)
● ¾ cups white sugar
● 2 eggs, room temperature
● ⅓ cup sour cream
● 1 tsp vanilla extract
● ½ raspberry extract
● 2 tbsp Fischer & Wieser Triple Berry Jam or Fischer & Wieser Strawberry Rhubarb Preserves

For Icing

● ½ cup butter, softened (1 stick)
● 2 ½ cups powdered sugar
● ½ tsp raspberry extract
● ¼ tsp salt
● 1 tsp heavy whipping cream

Directions (For Cake)

1. Preheat oven to 350 degrees F
2. In a small bowl combine flour, baking powder, baking soda, and salt together until fully mixed.
3. In a medium bow, using a hand mixer, cream butter and sugar until fluffy. Slowly add in one egg at a time until fully blended. Add in sour cream, raspberry, and vanilla. Mix on medium-high until all ingredients are blended.
4. Slowly add in the flour mix by ⅓ into the wet mix. Hand mix the batter (using a spoon or whisk) until flour is dissolved*
5. Lightly grease a nonstick 9×9 inch round pan. Pour ½ batter into pan. Add small dollops of the Triple Berry Jam in different spots in the batter. Pour the remaining batter on top and place in oven to bake for 30-32 minutes.

For Icing

1. In a medium bowl beat the softened butter on medium-low for 1-2 minutes. Add in the powdered sugar by ½ cups. Slowly beat together the softened butter and sugar until fluffy. Add in salt, raspberry extract, and cream. Beat on medium-high until frosting is whipped, fluffy, and slightly creamy in appearance (2-3) minutes.
2. Wait until cake has fully cooled down before frosting. Top with berries and powdered sugar and enjoy!