Sour Cream Desserts!
This is an awesome and beautiful cake, and great at this time of year. The cranberries candy themselves in the oven and the cake is just stunning, topped with these rich ruby jewel-like cranberries.
1 stick unsalted butter
1.5 C sugar
2 TBSP water
1 tsp ground cinnamon
4 C fresh cranberries, rinsed and picked over
1.5 C cake flour
0.5 tsp baking soda
0.5 tsp salt
6 TBSP unsalted butter (3/4 stick) at room temp.
0.5 C sugar
0.5 C packed light brown sugar
2 large eggs, at room temp
0.75 C sour cream
1 tsp vanilla
Generously grease a 9" springform pan and wrap outside with foil, then set on baking sheet.
For topping: melt butter in med. saucepan. Add sugar, water, cinnamon. Cook over med. heat, stirring until sugar dissolves. Stir in the cranberries, pour into the pan, and spread evenly. Set aside.
Preheat the oven to 350 degrees. Sift together the flour, baking soda, and salt and set aside.
Beat the butter and both sugars on med. speed until fluffy, about 1 minute. Add the eggs one at a time. On low speed, mix in half the flour mixture, sour cream, and vanilla. Add remaining flour mixture and mix until smooth.
Pour batter into springform pan, spreading evenly over the cranberries. Bake 45-50 minutes, until top is golden and the edges begin to pull away from the sides. Toothpick should be clean.
Set cake on a rack to cool for 10 minutes. Run a knife around the edge to loosen the cake. Invert it onto a plate. Remove the foil, the ring, and pan bottom. Replace any cranberries that fell. Cut into wedges and serve.
Hmm... I don't know. I don't *think* it would freeze the best because I'm not sure how the cranberry consistency would be once it was unfrozen. But the cake itself is a solid delicious sour cream cake that would freeze beautifully. It's the topping I worry about... Maybe someone will have insight into this.
Two of my faovrite desserts:
Sour Cream Chocolate Cake
In saucepan, melt: 2 sticks butter, 1 cup water, and 4 T. cocoa
Sift and add to above: 2 cups sugar, 2 cups flour, 1 t. soda, 1/4 t. salt
Add: 1 t. vanilla, 1/2 cup sour cream, 2 eggs
Bake at 375 degrees in a 12x9 cake pan (or two 9 in. rounds or muffin pan) for 30-35 minutes.
Fabulous, but not baking:
Russian Creme Custard
1 1/2 cups whipping cream
3/4 cup sugar
1/2 cup cold water
1 1/2 t. unflavored gelatin
1 8-oz. carton dairy sour cream
2 t. vanilla
Raspberry Sauce (recipe below)
1 cup fresh raspberries or sliced strawberries
Add whipping cream and sugar to a small saucepan. Cook and stir over medium heat until the sugar dissolves, then remove from heat and set aside.
Combine water and gelatin in another saucepan and let sit for 5 minutes. Then, heat and stir over medium heat until gelatin dissolves. Stir that mixture into whipping cream mixture and combine with sour cream and vanilla in a bowl until smooth.
Cover and chill for 30 to 45 minutes or until it resembles the thickness of yogurt.
Meanwhile, make the Raspberry sauce. Puree 3 cups fresh or frozen raspberries or strawberries in a blender or food processor. (Be sure to thaw if using frozen.) Press berries through a fine sieve and discard seeds. Combine 1/3 cup sugar with 1 t. cornstarch in a small saucepan; add berry puree and 1 t. lemon juice and cook, stirring occasionally, over medium heat until mixture is thickened and bubbly. Cook and stir mixture for two more minutes. Remove from heat and cool.
Layer cream mixture and raspberry sauce in parfait glasses, ending with the raspberry sauce. Cover and chill for at least two hours. Top with fresh raspberries or strawberries before serving.
My husband's grandmother's sour cream coffee cake. Yum, yum, yum.
Sour Cream Coffee Cake
1 c. sour cream
1 t. baking soda
1⁄2 c. butter, softened
1 c. sugar
2 eggs, beaten
1 t. vanilla
1 3⁄4 c. flour
2 t. baking powder
1⁄2 c. brown sugar
2 t. cinnamon
1⁄4 c. chopped pecans or walnuts
Preheat oven to 350.
Grease and flour an 8 x 8 pan. Combine sour cream and baking soda in a bowl, mix to blend. Set aside (it will double in bulk). Cream butter and sugar. Add eggs and vanilla, mix well. Combine flour and baking powder in a bowl. Alternately mix in portions of the flour mixture and the sour cream mixture to the batter, ending with flour.
Spread half of the batter in the pan. Sprinkle with half of the topping mixture. Cover with remaining batter. Sprinkle with the rest of the topping mixture.
Bake for 30 – 40 minutes.