This Berry Sour Cream Cake is a delightfully moist and fluffy dessert that’s perfect for any occasion. Light, not overly sweet, and bursting with the flavors of juicy berries, it’s a simple yet satisfying treat. This cake combines the creamy tang of sour cream with the freshness of mixed berries, making it both refreshing and comforting. With only a few staple ingredients, it’s quick to prepare and is a wonderful addition to your recipe collection!

Full Recipe:

Ingredients

For the Cake:

• Eggs – 3 large
• Sugar – 90g (approx. ½ cup)
• Vegetable oil – 80ml (approx. ⅓ cup)
• Sour cream – 60g (approx. ¼ cup)
• All-purpose flour – 140g (approx. 1 cup)
• Baking powder – 10g (approx. 2 tsp)
• Cornstarch – 30g (approx. ¼ cup) + 1 tbsp for coating the berries
• Frozen berries – 400g (approx. 2½ cups)

Steps to Prepare the Berry Sour Cream Cake

Step 1: Prepare the Berries

1. Thaw the Berries: If using frozen berries, set them out to thaw slightly to prevent excessive moisture in the cake.
2. Coat with Cornstarch: Toss the berries in 1 tablespoon of cornstarch. This helps prevent the berries from sinking to the bottom of the cake and keeps the cake from getting too wet.

Step 2: Preheat the Oven and Prepare the Pan

1. Preheat the Oven: Set the oven to 180°C (350°F).
2. Prepare the Baking Pan: Grease and line an 8-inch round or square baking pan with parchment paper for easy removal.

Step 3: Mix the Wet Ingredients

1. Beat Eggs and Sugar: In a mixing bowl, beat the eggs and sugar together until the mixture is light, pale, and slightly thickened. This step helps to incorporate air, making the cake fluffier.
2. Add Oil and Sour Cream: Gradually add the vegetable oil and sour cream, mixing well to create a smooth, creamy batter.

Step 4: Sift and Combine Dry Ingredients

1. Sift the Flour, Baking Powder, and Cornstarch: Sifting helps to ensure a lump-free batter and even distribution of the baking powder.
2. Fold in the Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.

Step 5: Add the Berries

1. Gently Fold in the Berries: Carefully fold the coated berries into the batter. Avoid stirring too vigorously to keep the berries from breaking apart.

Step 6: Bake the Cake

1. Transfer to Pan: Pour the batter into the prepared baking pan, smoothing the top with a spatula.
2. Bake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.

Step 7: Cool and Serve

1. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
2. Serve: Slice and serve the cake as is, or dust with powdered sugar for an extra touch of sweetness.

Nutrition Facts (Approximate per Serving)

(Serves 8)

• Calories: 200 kcal
• Protein: 4g
• Fat: 10g
• Carbohydrates: 24g
• Fiber: 2g
• Sugar: 9g
• Calcium: 50mg
• Iron: 1mg

Frequently Asked Questions (FAQs)

1. Can I use fresh berries instead of frozen?

Yes, fresh berries work well in this recipe. Be sure to still toss them in a bit of cornstarch to prevent excess moisture.

2. What kind of sour cream is best?

Use full-fat sour cream for the best texture. If you prefer a lighter option, low-fat sour cream can work, but avoid fat-free, as it might affect the cake’s richness.

3. Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend has xanthan gum for the best results in texture.

4. How can I make the cake dairy-free?

Substitute the sour cream with a non-dairy yogurt or coconut cream. Check the baking powder’s label to ensure it’s dairy-free if you have strict dietary needs.

Tips for Making the Perfect Berry Sour Cream Cake

1. Don’t Overmix: After adding the flour, gently fold the batter just until combined. Overmixing can make the cake dense.
2. Keep Berries Whole: If possible, use whole berries rather than cut or mashed. This helps distribute flavor without adding excess moisture.
3. Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature for a smoother batter.
4. Add Flavor: Add a teaspoon of vanilla extract or a pinch of cinnamon to enhance the flavor.

Storage Tips

• Room Temperature: This cake can be stored in an airtight container at room temperature for up to 2 days.
• Refrigeration: Store in the refrigerator for up to 5 days if you prefer a longer storage time. Bring to room temperature or warm slightly before serving.
• Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or reheat in the oven.

Conclusion

The Berry Sour Cream Cake is a treat that’s easy to make, versatile, and sure to please a crowd. The richness of sour cream and the burst of berry flavor in each bite make this cake incredibly satisfying. It’s perfect for enjoying with tea or coffee, and its tender, moist texture makes it a delightful dessert for any season. The simplicity of this recipe, along with its incredible taste, will make it a staple in your baking repertoire.