Sunday, 19 January 2014

Amish Recipe - Sour Cream Cake - (no butter) - really really easy and quick!

This cake is really light textured, 
and VERY easy and quick to make.  
The fat content is made up by using full-fat sour cream (or Creme Fraiche)

Oven: 180/90 deg.C : 350F
Check with a skewer to see whether cooked through after 1/2hr - 45 mins.

2 whole eggs broken into a cup (dont beat them) -  then fill up the dry cup measure with either Creme Fraiche (full fat) or Sour Cream (also full fat), then beat together in a large bowl. **

3/4 to 1 cup of demerara sugar ........ (depending how sweet you like your cakes)
1 cup of self-raising flour (or plain flour + 1 teaspoon of baking powder sifted in.)
Pinch of salt.
Mix together well, but dont overbeat the batter.

Add 1 tsp. of vanilla to the batter.
Mix together and pour into an 8 x 8" greased and floured square tin or a loaf tin.
Bake until cooked through.

While still warm, drizzle a little Maple Syrup over the top .... as a glaze ..... but tastes good too!

This is an Amish Recipe taken from  Amish-Country Cookbook Vol.1, but I had adapted it a little.

** I personally preferred this cake made with the Creme Fraiche. 


Anonymous said...

Oooh sounds yummy

Anonymous said...

How much baking powder? Thanks!

Anonymous said...

This looks great. One question...when you break the eggs into a it an actual one cup dry measuring cup? And then you fill up the rest of that one cup measure with the sour cream? Can you please clarify, thanks.

Shirl R said...

Re; Baking Powder - 1 teaspoon is fine when using plain flour. Please let me know how the cake turns out :)

Shirl R said...

It is a 1 dry cup measure. Break the whole eggs into it, then fill up with sour cream - to the top. (Large eggs are good - but medium size is fine.)
It's a really nice cake, and keeps very well in an airtight tin. Enjoy it.

Shirl R said...

PS: I've corrected the typo! and hope the instructions are now a bit clearer.