After the snooze fest that was my last post - (if you missed it, you can catch up with some of my failed recipes for 2014 here). I wanted the last post of 2014 to be a good one. I had a few recipes lined up to share with you - a mushroom terragon chicken recipe, pistachio and cranberry shortbread cookie recipe and this sour cream cake recipe. I decided to go with this sour cream cake instead - it is so effortless, it is one of the simplest things I have ever made.
I know it involves baking so it seems like it would be tidous, but no. Simple, simple, simple. This is one that I whip up when I don't have a lot of time or when I want to bring something to a dinner party, it is a no fuss cake recipe. Most sour cream cake have a streusel layer of brown sugar and some sort of nut (usually walnuts). I have tried that version and I do love it, but I wanted to make something very light , somewhat fluffy - essentially I wanted a melt in you cake and sour cream cake without the streusel layer delivers on that. I like to serve this with after dinner tea (or coffee) when I am entertaining or just as something to have in the fridge from mid day nibbles.
- 2 sticks of butter + 2 tablespoons for baking pan
- 1 1/2 cups sugar
- 2 eggs
- 2 cups flour
- teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon vanilla extract
- 1 cup of sour cream
- 1 cup powdered sugar , for garnish
Preheat oven to 350 F. Grease baking pan and set aside.
Using a hand mixer, cream 2 sticks of butter and sugar in a mixing bowl until light. Add in the egg, one at a time, and mix. Sift together flour, baking powder and salt. Mix flour to the butter mixture and combine. Add extract and sour cream and mix until fully combined. Use a spatula to mix it to make sure all the ingredients are combined.
Pour mixture into the greased baking pan. Place in oven for 30 to 40 minutes, until cake tester (or toothpick) comes out clean. Take out of oven, let it cool on a wire rack for at least 20 minutes. Sprinkle with powdered sugar.