I’m finally making progress towards my baking resolution to make more cakes! This is my first official cake of the year. I decided to make it because it seemed pretty easy, and I could make it with stuff I had on hand, while using up some sour cream I was getting worried about.
The recipe came from Baked by an Introvert, same as the banana nutella cupcakes I made last week. It has three components: the cake itself, topping, and glaze, all of which are relatively easy.
- Preheat oven to 350F. Spray a 9-inch round cake pan with nonstick spray & flour, place a round piece of parchment paper in the bottom and spray a little more.
- Beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs, 1 tsp vanilla, 1/2 cup sour cream until well combined.
- Combine dry ingredients: 2 cups flour, 1/2 tsp baking soda, 1/2 tsp salt, and spices. Now, as y’all know, if a recipe tells me “add 1 tsp cinnamon” I consider that a suggestion. I also added:
- 1 tsp cardamom
- 1/2 tsp nutmeg
- 1/2 tsp ground clove
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- Alternate adding 1/2 flour mixture to the butter mixture, followed by 1/2 cup buttermilk, followed by the remaining flour mixture. Mix until just combined.
- Pour the batter into the pan.
- Combine 3/4 cup flour, 1/2 cup light brown sugar (packed), and spices in a bowl. (Recipe says 1 tsp cinnamon, I used that + 1/2 tsp cardamom + a sprinkle of ground ginger)
- Cut in 1/3 cup softened unsalted butter until it is like wet sand. (Recipe says use a pastry cutter but I HATE cleaning my pastry cutter so I just used a fork it was fine.)
- Sprinkle the topping on top of the cake in the pan.
- Bake at 350F for 35-40 minutes. (Recipe says to start checking at 20 minutes but that seems insane to me? It took 40 minutes.)
- Cool for 10 minutes, run a knife around outside edge to loosen, then remove from pan to cool completely.
- Combine 1 cup confectioner’s sugar, 2 tbsp sour cream, and 1 tbsp milk in a small bowl, stir until smooth, then drizzle on top of the cooled cake.
I was too lazy to drizzle from a decorating bag so whatever, this was drizzly enough.
- This was a good cake and both my husband and workmates liked it.
- I figured out how to take a cake to work! I just cut it up into little bite-size pieces and put the pieces into cupcake liners. They were all gone before lunch. This wouldn’t work for very tall cakes, obviously.
- Now, here is the downside of baking while sad or distracted. I used what I THOUGHT was a normal 9-inch cake pan. Then, when all the cake batter + topping more than filled the pan, I thought, “Hm, that’s a little odd,” then thinking nothing more of it, popped the almost overflowing pan into the oven. I ended up with mushroom cake:
- And as you can see especially from the glazed picture, the center fell in a little. I am going to blame this entirely on my cake pan. I guess I need a different 9-inch cake pan? There’s something wrong with mine!
- It still tasted fine though, and not raw or anything.
- Oh also, I ran out of sour cream before I got to the glaze, so instead of 2 tbsp sour cream + 1 tbsp milk, I used 1 tbsp buttermilk + 2 tbsp milk. It was fine but I’m sorry I didn’t get to make the sour cream glaze.
- Well, like I said, I need a new cake pan, I had a problem here.
- I liked the glaze, I would try to be a little more fancy with it if I felt like I had the time & energy.
- I also really liked the streusel-y topping! I would make this and just put it on top of random stuff. Ice cream, maybe.