The Berry Sour Cream Cake is a delightfully moist and fluffy dessert that’s perfect for any occasion. Light and not overly sweet, this cake bursts with the flavors of juicy berries, creating a simple yet satisfying treat. By combining the creamy tang of sour cream with the freshness of mixed berries, it offers a refreshing and comforting experience. With just a few staple ingredients, this recipe is quick to prepare, making it a wonderful addition to your collection of go-to desserts.
Why You’ll Love This Recipe
This cake stands out for its balance of flavors and textures. The tangy sour cream keeps the cake moist, while the berries add a juicy burst in every bite. It’s versatile enough to be enjoyed at any time of the day—whether served as a dessert, a snack, or even a breakfast treat. The simplicity of the recipe, combined with its impressive results, ensures that it will become a favorite in your baking repertoire.
- Ingredients
For the Cake:
- Eggs – 3 large
- Sugar – 90g (approx. ½ cup)
- Vegetable oil – 80ml (approx. ⅓ cup)
- Sour cream – 60g (approx. ¼ cup)
- All-purpose flour – 140g (approx. 1 cup)
- Baking powder – 10g (approx. 2 tsp)
- Cornstarch – 30g (approx. ¼ cup) + 1 tbsp for coating the berries
- Frozen berries – 400g (approx. 2½ cups)
How to Make Berry Sour Cream Cake
Prepare the Berries
If using frozen berries, set them out to thaw slightly. This helps prevent excess moisture in the cake. Once thawed, toss the berries in 1 tablespoon of cornstarch. This step is essential as it keeps the berries from sinking to the bottom and ensures the cake remains moist without becoming soggy.
Preheat the Oven and Prepare the Pan
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or square baking pan with parchment paper for easy removal later.
Mix the Wet Ingredients
In a mixing bowl, beat the eggs and sugar together until the mixture is light, pale, and slightly thickened. This incorporates air into the batter, helping create a fluffy cake. Gradually add the vegetable oil and sour cream, mixing well to form a smooth, creamy batter.
Sift and Combine Dry Ingredients
Sift the all-purpose flour, baking powder, and cornstarch into a separate bowl. Sifting helps prevent lumps and ensures even distribution of the baking powder. Gently fold the sifted dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to a dense cake.
Add the Berries
Carefully fold the coated berries into the batter, taking care not to stir too vigorously, as this could break the berries apart and create a mess.
Bake the Cake
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Cool and Serve
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve the cake as is, or dust with powdered sugar for an extra touch of sweetness.
Tips
To achieve the best results, avoid overmixing the batter after adding the flour; gently fold it until just combined. Using whole berries instead of cut or mashed berries will help distribute the flavor without introducing excess moisture. It’s also advisable to ensure your eggs and sour cream are at room temperature for a smoother batter. For added flavor, consider mixing in a teaspoon of vanilla extract or a pinch of cinnamon.
Details
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
Feel free to customize this cake with different types of berries or even citrus zest for a unique twist. The recipe is quite flexible, allowing for adjustments based on what you have on hand.
Frequently Asked Questions
- Can I use fresh berries instead of frozen?
Yes, fresh berries work beautifully in this recipe. Be sure to toss them in a bit of cornstarch to help absorb moisture. - What kind of sour cream is best?
Full-fat sour cream is recommended for the best texture. Low-fat sour cream can be used, but avoid fat-free options as they may affect the richness of the cake. - Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for optimal results. - How can I make the cake dairy-free?
You can replace the sour cream with non-dairy yogurt or coconut cream. Just ensure the baking powder is dairy-free if you have dietary restrictions.
Storage Instructions
- Room Temperature: The cake can be stored in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, keep it in the refrigerator for up to 5 days. Bring to room temperature or warm it slightly before serving.
- Freezing: Wrap individual slices in plastic wrap and store them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or reheat in the oven.
Conclusion
The Berry Sour Cream Cake is an easy-to-make and versatile dessert that’s sure to please a crowd. The combination of rich sour cream and vibrant berries makes for an incredibly satisfying cake. Whether enjoyed with tea or coffee, this tender, moist dessert is perfect for any season. With its straightforward preparation and wonderful taste, this recipe is destined to become a staple in your baking collection. Happy baking!
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