First things first: happy new year! I chose this delicious recipe as the first one in 2020 because as author Dean Koontz said, “where there is cake, there is hope”.
I am writing this blog post from Sinop, Turkey – I’m still on my little holiday, but soon I’ll be back in Helsinki. It was a nice little escape from dark and cold Helsinki (but not as cold as before!) for a short time but I am ready to go back as I missed home dearly.
This cake is actually very similar in making to my raspberry ricotta cake. The thing is, a few days before my holiday, I saw that there was a whole package of sour cream left in my fridge. I had to use it for something fast, so I thought about a cake. I adapted a blackberry cake by Tide & Thyme, with my own changes to it. The result was this delicious and light cake.
As the cake pan, I used my savarin cake tin – the one I bought a quite long time ago but never got to use. I greased it really well as I was scared that the cake would not come out of it. In the end, the cake just flopped out of the mold with a perfectly smooth base.
The cake is easy and fast to make. You don’t have to use electric mixer (though, you can use one of course if you like), you just whisk it all fast and put in the oven. After about 45 minutes in the oven, you are done. Make sure that it’s quite cool before attempting to take it out of the pan. Enjoy!
(makes 1 cake in a 24cm savarin cake tin)
4 dl + 4 tsp (or 1 3/4 cups) all-purpose flour
2.5 dl (or 1 cup) granulated white sugar
2 tsp baking powder
1/4 tsp baking soda
a pinch of salt
200 gr. (1 cup) sour cream
1 tsp vanilla extract* (or vanilla sugar)
5 dl (or 2 cups) fresh or frozen raspberries (I used frozen)
a handful of sliced almonds
butter or vegetable oil to grease the pan
*You can find it in Stockmann Food Market in Helsinki. If you are using vanilla sugar instead, add it with other dry ingredients.
1. Preheat the oven to 180C. Grease your cake pan well and put aside.
2. In a medium bowl, put dry ingredients (flour, sugar, baking powder and soda, salt) and whisk a little. Put aside.
3. In a large whisking bowl, put eggs and whisk well.
4. Add sour cream and vanilla extract and whisk well.
5. Fold in dry ingredients until no ingredient stays dry.
6. Transfer the batter to cake pan. Smoothen the surface with a spatula if needed. Spread raspberries and sliced almonds on top. Bake in the oven, in medium rack, for about 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean. When the cake is out of the oven, let it cool in the pan for at least 30 to 40 minutes before taking it out – use a small knife to help release the cake from the edges. Enjoy with fresh tea or coffee!