Sour Cream Butter Cake

A soft, moist and fine texture butter cake added with sour cream, raisins and dried cranberries. A small amount of orange peel and vanilla extract enhanced the milk-rich flavour of the cake 😍

Yield: one loaf of cake

Pan size: 21.5x11.5x5.5 cm

Baking temperature: 160°C at second upper rack for 20 minutes, shift to middle rack and bake for 20 minutes.

Ingredients

All ingredients in room temperature

Using 55~57g eggs

100g unsalted butter, softened

60g raw cane sugar

3 eggs

30g raw sugar

80g top/cake flour

30g plain flour plus/plain flour

10g milk powder

3g baking powder

pinch of salt

30g sour cream

10g low fat milk

20g golden syrup/honey

1/2 tsp vanilla extract

15g organic raisins

15g organic dried cranberries

3g orange peel, finely chopped

Directions

1. Grease the cake pan with butter. Set aside.

2. Mix top flour, plain flour plus, milk powder, baking powder and salt in a bowl. Set aside.

3. Combine sour cream, low fat milk and golden syrup in a small glass. Set aside.

4. Soak raisins and dried cranberries in hot water for about 1 minute, drain and set aside with chopped orange peel.

5. Beat eggs with 30g of raw sugar in a small bowl till the sugar dissolved. Set aside.

6. Cream softened butter and 60g of raw sugar till light and fluffy. 

Add in beaten eggs from Step 5, in a few additions, to the butter cream, using the electric hand mixer.

If the butter cream and the beaten eggs separated during mixing, add about 1 tbsp of the flour mixture from 2.

7. Fold in the sieved flour mixture from Step 2.

8. Mix in the sour cream mixture from Step 3,

and 1/2 tsp of vanilla extract.

9. Finally, pour about 1/4 of the batter into the prepared cake pan, and fold in the dried fruit mixture from Step 4 into the remaining batter. 

Pour the remaining batter into the cake pan. 

Rap the pan to level the batter.

10. Bake at second upper rack of a preheated oven set at 160℃ for 20 minutes, bring down to the middle rack, and continue to bake for another 20 minutes, or till golden.

Before transferring the pan from second upper rack to middle rack, you can draw a shallow slit along the central line of the cake to create a neater crack over the cake. This step is optional.

11. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the cake pan.

Invert out the cake and let it rests on a cooling rack. Wrap a sheet of cling wrap over the cake to keep the moisture in. This step is optional.

12. Cut and enjoy 😋