by AntoniaJames
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Expand1 cup unsalted butter Ask a question about this ingredient
3 cups white sugar Ask a question about this ingredient
6 eggs, separated Ask a question about this ingredient
3 cups cake flour Ask a question about this ingredient
1/4 teaspoon baking soda Ask a question about this ingredient
1 cup sour cream (Please do not use lowfat.) Ask a question about this ingredient
½ teaspoon almond extract Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
Zest of 2 oranges or 4 lemons, or a combination (optional) (my addition) Ask a question about this ingredient
Unsalted butter for greasing the pan Ask a question about this ingredient
Preheat oven to 300 degrees Fahrenheit. Grease well with unsalted butter a tube cake pan. Have all of your ingredients at room temperature.
Ask a question about this stepSift the baking soda and flour. Sift again, three times.
Ask a question about this stepIf you are using orange and/or lemon zest, see the instructions in Step 12, below.
Ask a question about this stepUsing an electric mixer, cream the butter and sugar (and zest, if using) together well, for a good four or five minutes.
Ask a question about this stepAdd the flavorings and beat until incorporated. (If using orange or lemon zest, consider adding some organic extract, as well. Orange and lemon are delicious together, by the way.)
Ask a question about this stepAdd the yolks, one at a time, beating well after each addition.
Ask a question about this stepTo the butter and sugar mixture, add half the flour mixture alternately with half of the sour cream, using a large flexible spatula to combine after each addition. Do this again with the remaining flour and sour cream.
Ask a question about this stepBeat the egg whites until just stiff, then fold them gently into the batter, using a large flexible spatula.
Ask a question about this stepPour into the prepared cake pan and bake in the center of the oven, on an insulated baking sheet, for 1 ½ hours. A straw or thin skewer will come clean when done.
Ask a question about this stepAllow the cake to cool thoroughly in the pan before removing. This cake holds very well, for several days at least, when wrapped tightly.
Ask a question about this stepEnjoy!!
Ask a question about this stepIf you are using zest in this cake, use a traditional zester and not a microplane. You leave on the microplane too much of the flavorful liquid from the zest. If you chop larger pieces of zest with sugar, you can better capture the oils and juice from the zest. To do this, take a tablespoon or so of the white sugar you’ve measured, and put it on your cutting surface. Zest your citrus over the sugar, sprinkle a bit more sugar on top, then chop the zest with the sugar. This makes it easier to chop, too, as the zest doesn’t cling as tightly to the knife blade. Using the side of your knife, scrape all of the sugar, chopped zest and juice into the mixing bowl when you add the rest of the sugar.
Ask a question about this stepThanks so much, CS! And I remember enjoying a nice scoop of your amazing Chocolate Sorbet (note to self . . . . get that sorbet recipe out and make some, soon) with the sour cream cake at that potluck, with a few strawberries. Hope everyone enjoys the cake! ;o)
Loved it AJ. The only problem was that I felt I had to leave the cake with my husband's stepson and his family - his birthday after all. So now I'm craving more of your cake and will need to make it again...
i just made this cake and it came out incredibly well. i am amazed and this is definitely going down as one of those cake recipes to keep forever. i am just so impressed. It's light and flavorfull but still packed with depth and substance. couldn't have been better. thanks so much!
Thank you, perri. I'm so glad you liked it (and like it so much you plan to keep the recipe forever. Wow.). ;o)
This recipe is so similar to the one my mom makes. My mom's recipe requires you to sift the cake flour after you measure it two more times. Love the cake but hated sifting!
Thanks, Caria. Yes, the sifting is a bit more work, but for a cake like this, it's worth it, I think. ;o)
I made thhis cake this summer and it was a genuine treat. I served the cake with a warm compote of rhubarb and sour cherries, terrific!
Mmmm, a warm compote of rhubarb and sour cherries! Makes my mouth water just thinking about it. I can imagine how simply perfect it would be with this cake. Thank you for your kind words . . . and the excellent suggestion. (It's duly noted in my cooking idea notebook!!) ;o)
I made thhis cake this summer and it was a genuine treat. I served the cake with a warm compote of rhubarb and sour cherries, terrific!
I made thhis cake this summer and it was a genuine treat. I served the cake with a warm compote of rhubarb and sour cherries, terrific!
i tried it couple days ago. i followed everything - without the zest. may be there was some mis-measurements on my part, my cake didnt turn out quite right.
it took more or less 2 hours to cook thru. and it was too sweet to my liking. it was so sweet that i cannot imagine having it with chocolate.. but again, it was probably my mistake.
I saw your recipe yesterday, and woke up this morning with an urge to make this cake!
The cake is still baking in the oven. It smells delicious and I can't wait to have it for breakfast with my husband!
lc's kitchen, thank you!! I'm so glad you and your family liked it. I should have remembered that the Meyer lemons we have on hand (on the trees nearby, actually) are fairly small, compared to those available commercially. Thanks for the suggestion! ;o)
I love this cake! Have fun at the potluck!
Thanks!! We will!! ;o)
YUM! I can't wait to try this at the potluck. I'm experimenting with some chocolate sorbet today that I'll bring if it works out. It would go great with this wonderful sounding cake!
Yes, it would, and also with the strawberries which will be served with it. Mmmmm, mmmm.
And with the tarts I'm bringing.....And of course the cookies that Maria and Hope are bringing. And that's just dessert! We are going to have quite a feast my friend.
Thank you so much! I wish you could, too!! Found some organic hazelnut extract, so will probably make a chocolate hazelnut sauce, too, for this. Will post the recipe if my work schedule permits . . . . ;o)
It is! Just like my mother. Who is particularly wonderful. (Just like yours . . . . ) Thank you. ;o)
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I'm making this cake for my husband's stepson's birthday. It just went into the oven. The batter tasted soooo good, and I remember how good it was at one of the potlucks at your home.