Makes 12 muffin-sized cakes
2 pints raspberries
1⁄2 cup sour cream, divided (112 grams)
2 eggs (100 grams)
1⁄2 teaspoons vanilla bean paste
11⁄4 cups all-purpose flour (156 grams)
3⁄4 cup grams granulated sugar (150 grams)
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted (113 grams)
Preheat oven to 350 degrees. Grease a 12-cup muffin pan.
In a bowl, combine sour cream with eggs and vanilla. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, combine flour, sugar, baking powder, baking soda and salt. Mix until combined. Add melted butter then sour cream mixture, beat until smooth.
Place three raspberries in bottom of each muffin cavity. Spoon batter on top of raspberries, filling molds 2⁄3 of the way.
Bake 10 minutes, until cake is golden. Cool 5 minutes. Run a knife along the edge of each cake and flip onto a cooling rack.