Sweet and crumbly, it’s the very best thing to have with a cup of coffee! This is an old-fashioned recipe for sour cream coffee cake that I updated to include some sweet blueberry goodness. I love ...
Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...
Sour cream locks in moisture, while Turkish coffee and corn flour give the cake a complex, sophisticated flavor profile that’s hard to put your finger on. Meanwhile, the crunchy nigella seed ...
Sour cream is a superstar ingredient in this cake. With its thick texture and high fat content, it provides richness, moisture, and tang to yield a tender cake with a fine crumb — an ideal ...
Cool completely. BEAT cream cheese and butter with mixer until well blended. Gradually beat in sugar. REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake ...
The sour cream icing is a favourite and glazes the cake beautifully – the perfect contrast to the tart apricot. In a small bowl, combine the dried apricots and bicarbonate of soda. Cover with ...
Remove ice cream cake from freezer. Briefly run warm water over sides and bottom of pan. Invert onto a serving platter or cutting board and release cake. Place cake back in freezer until it’s ...