Berry Sour Cream Cake

Berry Sour Cream Cake

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)

Steps to Prepare the Berry Sour Cream Cake

Step 1: Prepare the Berries

1. Thaw the Berries: If using frozen berries, set them out to thaw slightly to prevent excessive moisture in the cake.
2. Coat with Cornstarch: Toss the berries in 1 tablespoon of cornstarch. This helps prevent the berries from sinking to the bottom of the cake and keeps the cake from getting too wet.

Step 2: Preheat the Oven and Prepare the Pan

1. 1. Preheat the Oven: Set the oven to 180°C (350°F).

1. Prepare the Baking Pan: Grease and line an 8-inch round or square baking pan with parchment paper for easy removal.

Step 3: Mix the Wet Ingredients

1. 1. Beat Eggs and Sugar: In a mixing bowl, beat the eggs and sugar together until the mixture is light, pale, and slightly thickened. This step helps to incorporate air, making the cake fluffier.
   2. Add Oil and Sour Cream: Gradually add the vegetable oil and sour cream, mixing well to create a smooth, creamy batter.

Step 4: Sift and Combine Dry Ingredients

1. Sift the Flour, Baking Powder, and Cornstarch: Sifting helps to ensure a lump-free batter and even distribution of the baking powder.
2. Fold in the Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.

Step 5: Add the Berries

1. 1. Gently Fold in the Berries: Carefully fold the coated berries into the batter. Avoid stirring too vigorously to keep the berries from breaking apart.

Step 6: Bake the Cake

1. Transfer to Pan: Pour the batter into the prepared baking pan, smoothing the top with a spatula.
2. Bake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.

Step 7: Cool and Serve

1. 1. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

1. Serve: Slice and serve the cake as is, or dust with powdered sugar for an extra touch of sweetness.

Nutrition Facts (Approximate per Serving)

(Serves 8)

• • Calories: 200 kcal

• • Protein: 4g
  • Fat: 10g
  • Carbohydrates: 24g

• • Fiber: 2g
  • Sugar: 9g
  • Calcium: 50mg

• Iron: 1mg