Moist Crispy Sour-cream Cake
Moist Crispy Sour-cream Cake

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, moist crispy sour-cream cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Moist Crispy Sour-cream Cake is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Moist Crispy Sour-cream Cake is something which I have loved my entire life. They’re nice and they look wonderful.

Loosen cake around edge of pan. Turn cake onto rack to cool completely. In a large mixing bowl, add flour, baking powder, sugar and salt. In a separate bowl, add oil, vanilla and egg.

To get started with this particular recipe, we must first prepare a few ingredients. You can have moist crispy sour-cream cake using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Moist Crispy Sour-cream Cake:
  1. Take 60 grams Butter
  2. Get 60 grams Sour cream
  3. Make ready 80 grams Sugar
  4. Take 80 grams Egg
  5. Prepare 100 grams Cake flour
  6. Take 1/2 tsp Baking powder
  7. Make ready 1 tsp Kirsch or your favorite alcohol
  8. Get 1 Fruits or jam (your favorite one)
  9. Take For mold
  10. Take 1 Granulated sugar
  11. Get 1 Butter

View Recipe. this link opens in a new tab. Add eggs on at a time and beat well. Add sifted flour and baking soda alternating with sour cream. Place in greased and floured pan.

Steps to make Moist Crispy Sour-cream Cake:
  1. Coat the mold with the dissolved butter and sprinkle the large amount of granulated sugar. Leave to cool in fridge.
  2. Bring the butter to room temperature and knead it, add the sugar to mix in.
  3. When the butter becomes fluffy and double in size, then add the sour-cream, stir together with a hand mixer until the mixture becomes fluffy.
  4. Add the beaten egg in 4-5 batches. Mix in addition with a hand mixer. Do not worry if the mixture separates.
  5. Add the kirsch, sieved flour and baking powder, cut/mix in with a rubber spatula.
  6. Keep mixing in until it's not floury in texture and the batter becomes creamy and shiny.
  7. Fill the cups about 70% full, tap the mold gently to flatten the surface. Decorate with fruits or jam on top.
  8. Bake for 17 - 19 minutes at the preheated oven 180°C. Bake until the puffed up centre has lightly browned.
  9. Take the cakes out from the mold while it is still hot. Dry the caramelized sugar on the bottom. It dries out quickly.
  10. Once the bottom has dried out, upside down and let them cool.
  11. Ready to serve and ENJOY!

Add sifted flour and baking soda alternating with sour cream. Place in greased and floured pan. Pour out any excess flour or sugar. In a large mixing bowl, cream the butter and sugar using an electric hand mixer or stand mixer until fluffy. Stop to scrape down the sides of the bowl as needed.

So that’s going to wrap this up for this special food moist crispy sour-cream cake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!