Hello-hello! May be some of you remember this post when I wrote about cowberries. I love these bright, sour and bitter beauties. These little cowberries is an excellent source of Vitamin C, and of course the best way to eat them as is or sprinkle with some sugar. A handful of these beauties make any cake only prettier, like I did – threw some on the top of this wonderful cake. I know, it’s not easy to find even frozen cowberries in stores, so go ahead and use cranberries (but I mean small ones). Honestly speaking, they are pretty similar.
In Russia, we consume much of sour cream; we use it as a sauce for both sweet and savory pancakes, to dress salads, to make famous Beef Stroganof and etc. And it’s no wonder that we make sour cream cakes. The cake is very soft, aromatic and tender; and the big plus – you can use almost any fruits that you can find in your fridge – apples, plums, or may be some pears.. And even prepare it plane-without any fruits or berries, then cut a good freshly-baked slice and enjoy it with a cup of hot milky tea. 🙂
Russian sour cream cake (with plums and cowberry)
I used 20cm baking tin.
You may substitute yellow plums for red; and use cranberry instead of cowberry.
200g sour cream (20% fat)
80g white sugar
2 eggs, at room temperature
1 tsp vanilla extract
1/2 tsp cinnamon, optional
1 medium lemon, zest, chopped
1/3 tsp baking soda
2 tsp lemon juice
150-180g self-raising flour
4-5 yellow plums, cut into 4-6 slices
100-150g frozen cowberry (no need to defreeze)
- In a large bowl, whisk sour cream with sugar for 5 minutes. If using electric blender 2 minutes will be enough.
- In a separate bowl, whisk eggs with vanilla, cinnamon and lemon zest ( you need only to combine ingrefients, dont overwhisk). Stir into sour cream mixture.
- Dissolve soda in lemon juice and stir into the batter.
- Gradually add flour.
- Line and grease baking tin. Pour in batter. Arrange plum slices (lightly push them into batter) and cowberry. You may sprinkle with extra lemon zest and granulated sugar.
- Bake in preheated 180C oven for 35 minutes. Leave to cool in a tin for 10 minutes. Carefully take it out and serve.
Next day gently reheat the cake before serving.