Wednesday, January 7, 2015

Strawberry Sour Cream Cake

I've done my first bit of baking for the year, and it's delicious. I had strawberry jam and sour cream lying around, as well as really wanting to eat something sweet, so I got baking!

The original recipe comes from this website. But I changed the recipe, as I like to do, and came up with this one. I baked mine in a loaf tin but you can do a round cake tin if you like!

Strawberry Sour Cream Cake

You will need:
125 gm softened butter
1/2 cup rice malt syrup or honey
3 eggs
1 tsp vanilla
2 cups spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 tsp cinnamon
zest of one orange
1/2 cup sour cream
1/2 cup strawberry jam plus a few extra dollops
a few fresh strawberries, sliced (optional)

Pre-heat the oven to 160C fan-forced.
Grease and line your tin with baking paper so that it extends over the long sides.
In the bowl of an electric mixer, beat the butter and syrup together until smooth and creamy.
Add the eggs one at a time and beat them through then add the vanilla.
Scrape down the sides and beat again.
In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
Add ⅓ of the dry ingredients into the big bowl and mix on low.
Add ⅓ of the sour cream and mix on low.
Continue like this until the dry ingredients and sour cream have been mixed in.
Stir in the orange zest.
Spread a 1/3 of the batter in the tin. 
Spread half the jam over the batter.
Spread another 1/3 of cake batter, then the rest of the jam, then the last of the cake batter.
Dollop some jam ontop and with a skewer swirl around. 
Place slices of fresh strawberry ontop.
Bake the loaf for 60 minutes or until a cake tester comes out clean.

Slice and enjoy!
P.S If you have some while it's still warm the jam is all gooey and sauce like. Its very good.

Have you done any baking this year yet?


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