cake with sour cream
Off the top of my head, here's a few good recipes (and yes, they all happen to be from the Barefoot Contessa--she likes sour cream.)
Chocolate buttercream cake (my new fav. choc. cake, but with the choc. buttercream): http://www.foodnetwork.com/recipes/ina-garten/chocolate-buttercream-cake-recipe/index.html
Sour cream coffee cake (I made this last weekend with fresh apricots and toasted almonds, but I've also made them into streusel muffins with peaches or apples): http://www.foodnetwork.com/recipes/ina-garten/sour-cream-coffee-cake-recipe/index.html
Mixed-berry cheesecake (I made a strawberry, flour-free version for Passover this year, to rave reviews): http://www.foodnetwork.com/recipes/ina-garten/mixed-berry-cheesecake-recipe/index.html
Pineapple Upside Down Cake
2 tbsp butter
2 tbsp brown sugar
6 slices fresh pineapple
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 1/2 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sour cream
~ Grease bottom and side of a 9-inch spring form pan.
~ In a large skillet, melt butter, stir in brown sugar and cinnamon. Add pineapple slices and cook for 8 minutes. Place in bottom of the pan.
~ Beat butter, sugar and eggs until light and fluffy. Add vanilla.
~ In another bowl, whisk together flour, baking powder, baking soda and salt.
~ Stir in flour mixture and sour cream in 2 addition of flour and 1 sour cream. Spread over pineapple slices.
~ Bake in 350F for 45 minutes.
~ Let cool on rack and converted into a plate.
This is one of my favorites, it's a coffee cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 cup sour cream
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
1 1/3 cups granulated sugar (divided use)
2 large eggs
1 teaspoon vanilla extract
1/3 cup firmly packed light brown sugar
1 teaspoon cinnamon
Whisk together the flour, the baking powder, and a pinch of salt in a bowl, and in another bowl stir together the sour cream and the baking soda - after a few minutes, the sour cream will get puffy and foamy, so don't be alarmed. In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well. Spread half of the batter into a buttered 10-inch round cake pan. In a small bowl stir together the remaining 1/3 cup granulated sugar, the brown sugar, and the cinnamon (I reuse the bowl used for the flour mixture) and sprinkle half of the cinnamon mixture over the batter. Carefully repeat with remaining batter and cinnamon mixture. Bake the cake in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean, transfer it to a rack, and let it cool. It's great like this, but sometimes I like to dress it up with a little drizzle of a simple icing made with powdered sugar and milk.