Posts tagged ‘sour cream’

August 8, 2011

Summer Blackberry Cornmeal Cake

by cillefish

This moist summer cake balances rich sour cream with cornbread’s grainy goodness — the result is fresh, summery, and sweet, but avoids the dense cakiness of winter treats. Adapted from this recipe by Matt’s mom.

  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 tsp freshly ground nutmeg*
  • 1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
  • 1/2 cup sour cream
  • 2 large eggs
  • 2 tsp vanilla extract
  • 7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet
  • 2 containers fresh blackberries (5.6 ounces each), or 11.2 ounces frozen, thawed, and drained (about 2 1/2 to 3 cups)

Preheat oven to 375°. In a large bowl, whisk together flour, cornmeal, baking powder, salt, nutmeg, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together sour cream, eggs, vanilla, and melted butter; pour over flour mixture, whisking to combine.

In a 10-inch skillet (preferably cast-iron; a large square stoneware or pyrex dish also works), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.

Bake, with a baking sheet on rack below (to catch any drips), until top is a toasty gold color, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature. Excellent with vanilla ice cream.

*Matt’s mom tells me she grinds fresh nutmeg into the dry ingredients until it looks right — I’ve never seen that in action, so 1/4 tsp seemed a reasonable guess based on other recipes I know that use nutmeg.

August 4, 2010

Sour-Cream Coffee Cakes

by cillefish

This is the tasty sour-cream-coffee cake from Uptown / The Black Horse cafe in San Luis Obispo. Sweet, softer than many coffee cakes, sticky in the middle, and can handle a hefty dose of cinnamon. Works as 2 smaller (8-inch) cakes, but would probably be ideal as cupcakes —

Sour-Cream Coffee Cakes

  • 2 cups sour cream
  • 2 teaspoons baking soda
  • 1 cup salted butter, softened (I used unsalted and added 1/4 tsp salt)
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • mix of white + brown sugar + cinnamon for swirly inside layer (I used 1/2 cup white, 1/4 cup dark-brown, 1 tablespoon cinnamon)

1. Preheat oven to 325 F

2. Mix 1st 2 ingredients in a small or medium bowl and set aside. Since usually 2 cups is 1 16oz container, you can just add the baking soda to the container, but it will puff up and overflow, so put a plate underneath.

3. Mix all dry ingredients into one large bowl. In another small or medium bowl, cream together butter and sugar before adding in eggs & vanilla.

4. Alternate adding the 2 different “wet” mixes (the sour cream and baking soda, and the butter/sugar/eggs/vanilla) into the dry, until it’s all fully incorporated. When mixing in the sour cream, try to mix by scooping batter up under it and stretching it together, upward, so it doesn’t lose all its fluffiness.

4. Fill cupcake cups or greased cake pan(s) 1/2 way with batter, then sprinkle the cinnamon mix and use a toothpick to make a swirly pattern. Fill up the rest of the way with batter.

5. Bake 20 min. on one side; rotate and bake 20 min. more. Should be the color of overdone toast (but not black) when done.