Try this recipe for Sour Cream Cake as a teatime treat
2 cups all-purpose unbleached flour
1 tsp baking powder
1 tsp baking soda
110g (1 stick) butter, softened
1-1/3 cup granulated sugar, divided
2 large eggs
1 cup sour cream
1 Tbsp cinnamon
Preheat oven to 180C. (Note: if using a ceramic pan, do not preheat the oven.) Spray the inside of a small (5-cup) Bundt pan or loaf pan with baking spray, and set aside.
In a mixing bowl, stir together the flour, baking powder and baking soda.
In the bowl of a Kitchenaid-type stand mixer, cream together the butter, 1 cup of sugar, and the eggs, until the eggs turn light yellow. Stir in the vanilla. Add to the egg mixture, alternating, the dry ingredients and sour cream.
Pour half of the batter into the prepared pan, and spread evenly.
In a small bowl, stir together the remaining 1/3 cup of sugar and the cinnamon. Sprinkle this over the batter in the pan, and top with the remaining batter.
Bake at 180C for 45 minutes (if using a ceramic pan, place the pan in a cold oven, set to 180C, and bake for 60 minutes), or until a tester comes out clean.
Set the pan on a wire rack to cool for 15 minutes, then invert the pan and remove the cake. Let it cool completely. Serve, or wrap and freeze.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.