Sour Cream Tea Cakes Food

SOUR CREAM CAKE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
• In a large mixing bowl, add flour, baking powder, sugar and salt. In a separate bowl, add oil, vanilla and egg. Beat briefly with fork just to break up the egg yolk.
• Add to dry ingredients along with the sour cream and stir to combine. The cake batter will be very thick (see photo below) - this is ok.
• Transfer cake batter to your cake pan and gently smooth the top. Bake cake for approximately 35-40 minutes or until a skewer inserted in the middle comes out clean.
• Leave cake to cool slightly before carefully removing from cake pan and leaving on a wire rack to cool completely.
• To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until smooth and creamy. Add vanilla and sugar and beat slowly until it starts to come together. Add sour cream and continue to beat until smooth.
• Cover top of cake with sour cream frosting and serve.

MAMIE'S TEACAKES

Steps:

• Preheat the oven to 400 degrees F.
• Grease two large (14-by-16-inch) cookie sheets with shortening.
• Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.

RASPBERRY SOUR CREAM TEA CAKE

Steps:

• Preheat oven to 200degC or 180degC if fan forced (400degF or 350degF). Grease a deep 20cm (8") cake tin and line base with baking paper.
• Place cake mix (don't use the cinnamon topping sachet that comes in tea cake mix in Australia), eggs, butter and sour cream in a large bowl and mix on low speed until ingredients are moistened, then increase speed to medium and beat for 2 minutes.
• Stir through choc bits (I sometimes leave these out and it is still great) and pour into prepared tin and sprinkle evenly with frozen raspberries, pressing them gently into cake mixture.
• Bake 1 hour or until cake is cooked when tested with a skewer. Cool in tin for 10 minutes, then turn out onto wire cake rack.
• Sprinkle with icing sugar to serve.

GLAZED SOUR CREAM GEM CAKES

Steps:

• Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.
• Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
• Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).
• Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
• Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). If you want a more vibrant look, double-glaze cakes. Sprinkle cakes with toppings as desired (e.g., a pinch of sea salt on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon zest on Strawberry Jam Glaze). Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.

SOUR CREAM TEA BREAD

Steps:

• Grease a 9×5" loaf pan and preheat the oven to 350°F.
• Sift together flour and other dry ingredients.
• Beat butter in a bowl until smooth. Add sugar and beat again.
• Add eggs one at a time, then add vanilla. Beat until fluffy.
• Alternately add sour cream and flour, starting with sour cream, in two or three additions.
• Pour into pan, smooth top and bake for 1 hour 5 minutes, or until tester comes out clean.