Quick and Easy Vanilla-Sour Cream Cake - NBC Connecticut
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Taste of Today Recipes

Quick and Easy Vanilla-Sour Cream Cake

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    Quick and Easy Vanilla-Sour Cream Cake

    Chef Jamie Roraback makes a quick and easy vanilla-sour cream cake.

    (Published Sunday, May 12, 2019)

     

    • 1/2 cup all purpose flour
    • 3/4 tsp. baking powder
    • 1/8 tsp. salt
    • 1 large egg
    • 1/3 cup granulated sugar
    • 1/3 cup sour cream
    • 3 Tbsp. vegetable oil
    • 2 tsp. vanilla extract

     

    Preheat oven to 350°F. Line an 8"x12" pan with parchment paper and spray with vegetable spray.

    In a bowl large enough to eventually hold all of the ingredients, add the flour, baking powder and salt. Whisk or sift to remove any lumps and evenly disperse the baking powder.

    In a separate bowl, whisk together the liquid ingredients: eggs, sugar, sour cream, oil, and vanilla extract. Whisk vigorously to dissolve the sugar and make the mixture more pale in color.

    Add all of the liquid ingredients into the dry ingredients. Gently whisk until smooth, but do not over mix.

    Transfer the batter into the prepared pan and level out. Tap the pan against the table to remove any air bubbles. Wipe any drips from the sides of the pan before baking. Place in the oven for about 10 minutes. Check for doneness: a gentle touch at the center of the cake and a spring back determines doneness. If the cake leaves an indent, it needs more time.

    Let cool for 10 minutes before un-molding from the pan. Cut into two pieces and spread a layer of jam over one half, top with the other and cut into desired size serving pieces. Enjoy!

    You can visit Chef Jamie's Facebook page here.

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