sour cream and cherries and raspberries

another day, another cake. this time, inspired by tonights episode of the great british bake off; which i’m only mildly obsessed with (there’s just something about paul hollywood’s moustache). i dug this recipe out of my collection of ‘recipes to try’ and though it was originally for a rhubarb and sour cream cake, i had written ‘with raspberries?’ on it, and, keeping with the seasons, that’s what i decided to go for. the cherries came about because a) i love them and b) they were on offer.

sour cream cake with raspberries or cherries or rhubarb
350g self-raising flour
1/2 tsp salt
2 tsp cinnamon (omit if making the raspberry cake and instead add the zest of 1 lemon)
60g unsalted butter, at room temperature
330g firmly packed brown sugar (if making the raspberry cake make this half caster/half brown)
1 large egg
3 tsp pure vanilla extract
240g (1 cup) sour cream
440g raspberries/pitted cherries/rhubarb, cut into 1cm chunks
100g (1/2 cup) caster sugar (for the top of the cake)

preheat oven to 180 degrees C and grease a 26cm round cake tin

mix together the flour and salt in a bowl and set aside. put the butter and sugar into a separate bowl and beat till the mixture resembles (and feels like) wet sand.

now add the egg and beat until fluffy and creamy and all the sugar lumps have gone

next add the sour cream and the vanilla extract and beat in until combined

now, flour in the flour and when incorporated, fold in 3/4 of whatever fruit you are using and either the cinnamon or the lemon zest, again, depending upon what fruit you have used

scrape the mixture into your cake tin and decorate the top with the remaining fruit, then sprinkle liberally with the 100g of caster sugar (it will look like a lot of sugar, but it gives the cake a lovely, crunchy, sweet top that only gets better with time)

bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean

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