Sour cake?
#1
06-20-10, 07:04 AM
Sour cake?
What are your opinions about sour cake?
Are there some good recipes about making one?
My mother in law makes this wonderful sour cakes, but she doesn't want to share the recipes with me.
I want to show that I don't need her silly recipes, I can do it myself!
Help me, I'm desperate!
Are there some good recipes about making one?
My mother in law makes this wonderful sour cakes, but she doesn't want to share the recipes with me.
I want to show that I don't need her silly recipes, I can do it myself!
Help me, I'm desperate!
#2
06-22-10, 08:00 AM
Member
i just went to AllRecipes.com - the top web site for recipes, food and cooking tips and typed in sour cake. It pulled up several different recipes, try one of them and see how it turns out.
#4
06-24-10, 02:46 PM
I think it is the same thing.I will post my mother's recipe here, it is not that hard to make, though it might seem so at first. Usually I do not post this recipe, but because it is to spite you MIL I'll be happy to share.
Go for it. Let me know if you have any questions.
Sour cream cake
( Russian recipe)
(a.k.a. Smetannik)
Dough:
1 cup sugar
1 cup sour cream
2.5 cups (about) flour.
½ t baking soda mixed with vinegar until reaction stops. (Maybe a tablespoon or 2 f vinegar, poor it slowly)
Cocoa powder approximate, no real measure depends on brand/type.
Icing/Frosting:
2.5 cups sugar
2 lb sour cream (use the brand that makes the heaviest, thickest sour cream, so it doesn’t run when assembling the cake)
1t vanilla.
1 or 2t rum or cognac
Directions:
Make frosting first by mixing above ingredients together until sugar is completely dissolved.
For the dough. Mix sugar and sour cream until sugar is dissolved add flower. Add baking soda/vinegar mix (could substitute with baking powder, but I don’t know how much). The dough should be soft, but hard enough so you can roll it out. Divide into half. Now, my mother adds cocoa powder after she mixed the dough, she kind of works the powder into it. I can never do as good of a job, so I divide everything before hand and add cocoa powder before mixing. That is where the type of cocoa will make a difference. Russian brands are ground very finely, and give dark rich chocolaty color. And that is what you want. Unfortunately I have not been able to find a good substitute. Mixed dough should be divided into 6 even pieces. 3 with cocoa and 3 without. When assembling the cake you will have to stock them. It’s kind of for looks when cake is cut. In all the truth the cocoa step could be skipped. But then it’s not the same cake.
P.S. ok, I really have to fix this. After dough is divided into 6 pieces you should roll them out to fit a 10 or 12 inch frying an. That is what you should use for baking. Spray the bottom of the pan with some oil, Pam, whatever you have, you could sprinkle some breadcrumbs so it will come out easier when done, prevent sticking. Bake at about 350 deg for about 10-15 minutes. Depending on the size of the pan you use and your oven. The baked layer should be cooked thru but soft. It is good idea to pock the holes before baking it. I use fork and just pock the holes all over. The pizza roller could be used.
Start by baking the dark piece. Don’t ask that is what everybody has been doing. While it is baking prepare a serving dish, preferably round, spread some of the frosting on the bottom. When the first piece of crust, can I call that crust, is ready, placed on the serving dish, spread some more frosting. Bake the crusts alternatively (sp?), white and chocolate ones. Layer one on the top of the other spreading the frosting. When the last one is done and placed on the top of the cake, using a fork, poke a whole bunch of holes thru the cake, so the frosting can sip in. If cake is going to be pretty high you should do that even before so there are holes in every layer, you will not see them afterwards. Spread the rest of the frosting on the top and the sides. You can decorate anyway you like. I am not a very good decorator so I just grate some chocolate and sprinkle heavily on the top. The cake should seat on the counter for at least 24 hours so the frosting penetrates really well. Then put in the refrigerator for another 2 days, don’t worry it is not going to go bed, it will only get better. After that you can serve it. Cut into little pieces, I guarantee you people will not be able to eat too much of it. It is very heavy, but it is heavenly.
Go for it. Let me know if you have any questions.
Sour cream cake
( Russian recipe)
(a.k.a. Smetannik)
Dough:
1 cup sugar
1 cup sour cream
2.5 cups (about) flour.
½ t baking soda mixed with vinegar until reaction stops. (Maybe a tablespoon or 2 f vinegar, poor it slowly)
Cocoa powder approximate, no real measure depends on brand/type.
Icing/Frosting:
2.5 cups sugar
2 lb sour cream (use the brand that makes the heaviest, thickest sour cream, so it doesn’t run when assembling the cake)
1t vanilla.
1 or 2t rum or cognac
Directions:
Make frosting first by mixing above ingredients together until sugar is completely dissolved.
For the dough. Mix sugar and sour cream until sugar is dissolved add flower. Add baking soda/vinegar mix (could substitute with baking powder, but I don’t know how much). The dough should be soft, but hard enough so you can roll it out. Divide into half. Now, my mother adds cocoa powder after she mixed the dough, she kind of works the powder into it. I can never do as good of a job, so I divide everything before hand and add cocoa powder before mixing. That is where the type of cocoa will make a difference. Russian brands are ground very finely, and give dark rich chocolaty color. And that is what you want. Unfortunately I have not been able to find a good substitute. Mixed dough should be divided into 6 even pieces. 3 with cocoa and 3 without. When assembling the cake you will have to stock them. It’s kind of for looks when cake is cut. In all the truth the cocoa step could be skipped. But then it’s not the same cake.
P.S. ok, I really have to fix this. After dough is divided into 6 pieces you should roll them out to fit a 10 or 12 inch frying an. That is what you should use for baking. Spray the bottom of the pan with some oil, Pam, whatever you have, you could sprinkle some breadcrumbs so it will come out easier when done, prevent sticking. Bake at about 350 deg for about 10-15 minutes. Depending on the size of the pan you use and your oven. The baked layer should be cooked thru but soft. It is good idea to pock the holes before baking it. I use fork and just pock the holes all over. The pizza roller could be used.
Start by baking the dark piece. Don’t ask that is what everybody has been doing. While it is baking prepare a serving dish, preferably round, spread some of the frosting on the bottom. When the first piece of crust, can I call that crust, is ready, placed on the serving dish, spread some more frosting. Bake the crusts alternatively (sp?), white and chocolate ones. Layer one on the top of the other spreading the frosting. When the last one is done and placed on the top of the cake, using a fork, poke a whole bunch of holes thru the cake, so the frosting can sip in. If cake is going to be pretty high you should do that even before so there are holes in every layer, you will not see them afterwards. Spread the rest of the frosting on the top and the sides. You can decorate anyway you like. I am not a very good decorator so I just grate some chocolate and sprinkle heavily on the top. The cake should seat on the counter for at least 24 hours so the frosting penetrates really well. Then put in the refrigerator for another 2 days, don’t worry it is not going to go bed, it will only get better. After that you can serve it. Cut into little pieces, I guarantee you people will not be able to eat too much of it. It is very heavy, but it is heavenly.
#5
07-19-10, 02:15 PM
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Join Date: Jul 2010
Location: USA
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My GF sometimes makes those for me. I thing she got the recipe online somewhere, I'll share it with you guys, it's DELIGHTFUL
Ingredients:
* 1 cup butter
* 1 1/4 cups granulated sugar
* 1 teaspoon vanilla
* 2 eggs
* 1 cup sour cream
* 2 cups flour
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1/4 cup chopped walnuts
* 1 teaspoon ground cinnamon
* 2 tablespoons granulated sugar
Preparation:
In a large mixing bowl, combine butter, sugar, vanilla and eggs; cream at high speed with an electric mixer until light and fluffy. Blend in the sour cream. In a separate bowl sift together the flour, baking soda, salt and baking powder. Gradually stir sifted dry ingredients into creamed mixture. Combine nuts, cinnamon and sugar in separate bowl or cup and set aside. Spoon about 1/3 of the batter into a greased 9 or 10-inch Bundt pan. Sprinkle half of walnut-sugar mixture over batter. Layer another 1/3 of batter. Sprinkle with remaining nut mixture and top with remaining batter. Bake in a 350° oven for 1 hour. Cool cake completely before removing from pan.
Regards
Mark Raynes
Ingredients:
* 1 cup butter
* 1 1/4 cups granulated sugar
* 1 teaspoon vanilla
* 2 eggs
* 1 cup sour cream
* 2 cups flour
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1/4 cup chopped walnuts
* 1 teaspoon ground cinnamon
* 2 tablespoons granulated sugar
Preparation:
In a large mixing bowl, combine butter, sugar, vanilla and eggs; cream at high speed with an electric mixer until light and fluffy. Blend in the sour cream. In a separate bowl sift together the flour, baking soda, salt and baking powder. Gradually stir sifted dry ingredients into creamed mixture. Combine nuts, cinnamon and sugar in separate bowl or cup and set aside. Spoon about 1/3 of the batter into a greased 9 or 10-inch Bundt pan. Sprinkle half of walnut-sugar mixture over batter. Layer another 1/3 of batter. Sprinkle with remaining nut mixture and top with remaining batter. Bake in a 350° oven for 1 hour. Cool cake completely before removing from pan.
Regards
Mark Raynes
#6
08-11-10, 10:48 AM
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Join Date: Aug 2010
Location: USA
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Sour Cake
This is what I use and its fun for kids too!
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 packages (0.14 oz each) strawberry- or lemon lime-flavored unsweetened soft drink mix
1/2 cup frozen lemonade or limeade concentrate, thawed
Super Sour Frosting
1 package (0.13 oz or 0.14 oz) lemon lime- or strawberry-flavored unsweetened soft drink mix
4 to 5 tablespoons frozen lemonade or limeade concentrate, thawed
3 cups powdered sugar
1/4 cup butter or margarine, softened
Sour gummi candies, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, water, oil, eggs and 2 packages drink mix with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Pour into pan.
2. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
3. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle 1/2 cup lemonade concentrate evenly over top of cake. Cool completely, 1 hour to 1 hour 30 minutes.
4. In medium bowl, stir 1 package drink mix into 2 tablespoons lemonade concentrate until dissolved. Beat in powdered sugar and butter on low speed. Gradually beat in enough of the remaining 2 to 3 tablespoons lemonade concentrate, 1 teaspoon at a time, to make frosting smooth and spreadable. Spread frosting over top of cake. Cut into serving pieces. Decorate with sour candies. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): No change.
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 packages (0.14 oz each) strawberry- or lemon lime-flavored unsweetened soft drink mix
1/2 cup frozen lemonade or limeade concentrate, thawed
Super Sour Frosting
1 package (0.13 oz or 0.14 oz) lemon lime- or strawberry-flavored unsweetened soft drink mix
4 to 5 tablespoons frozen lemonade or limeade concentrate, thawed
3 cups powdered sugar
1/4 cup butter or margarine, softened
Sour gummi candies, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, water, oil, eggs and 2 packages drink mix with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Pour into pan.
2. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
3. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle 1/2 cup lemonade concentrate evenly over top of cake. Cool completely, 1 hour to 1 hour 30 minutes.
4. In medium bowl, stir 1 package drink mix into 2 tablespoons lemonade concentrate until dissolved. Beat in powdered sugar and butter on low speed. Gradually beat in enough of the remaining 2 to 3 tablespoons lemonade concentrate, 1 teaspoon at a time, to make frosting smooth and spreadable. Spread frosting over top of cake. Cut into serving pieces. Decorate with sour candies. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): No change.
