Like this easy to make vanilla sour cream cake. The strawberry quick sauce is a really nice addition and is really nice on yogurt or ice cream. Makes a lot of cake so I may half the recipe and use an 8x8 pan instead of 9x13. Can also make the full recipe and freeze half of the cake. The cake is really good with both sauce and whipped cream. I like the taste of brown sugar with whipped cream. Usually I whip cream with powdered sugar but the brown sugar does give a slight butterscotch flavor.
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Ingredients
cake
- 3 1/2 cups (400g) all purpose flour
- 1-1/2 cups granulated sugar (200-300g)
- 1T + 2t baking powder
- 1t salt
- 1 cup sour cream
- 1/2 cup (105g) canola oil
- 1T pure vanilla extract
- 1/3c, 75g boiling water
strawberry compote
- 4 cups (600g) frozen strawberry
- 2T apple cider vinegar
- 3c (600g) granulated sugar
butterscotch whipped cream
- 1c heavy cream
- 40g brown sugar
- 1t vanilla extract
steps
cake
- whisk flour, sugar, baking powder, salt in large bowl
- in separate bowl mix sour cream, oil, vanilla
- add wet ingredients to dry mix until combined
- pour boiling water into batter
- line parchment paper in 9x13 pan
- pour batter into pan
- bake at 350 for 35m
- check middle of cake with toothpick and check for edges to start turning golden
- allow the cake to cool for at least 30m before slicing
strawberry compote
- heat frozen strawberries in sauce pan on medium
- add apple vinegar
- as heats up and bubbles add sugar a few spoonfuls at as releases juices and bubbles then turn low cook for
- cook for 12-15m until thickens and reduces
whipped cream
- in a mixer with whisk add cream, brown sugar, vanilla
- mix until stiff peaks form
