Sour Cream Coffee or Tea Cake
5 g baking soda (bicarbonate de soude, or in farsi Joshe shirin, although joshe shirin differs from backing soda but it is a good substitute if you don’t have baking soda)
75 g sour cream
80 g chopped walnuts ( pistachio or almond )
100 g brown sugar
g cinnamon (ground)
Preheat oven (175 C).
First make the fillings: Combine chopped nuts, ground cinnamon, and brown sugar and mix well.
In a large bowl, cream together 1 cup of the white sugar with 1 cup butter (softened). Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.
Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at (175 degrees C) for 40 minutes.
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135 g white sugar
150 g butter
2 eggs
165 g flour
5 g baking powder5 g baking soda (bicarbonate de soude, or in farsi Joshe shirin, although joshe shirin differs from backing soda but it is a good substitute if you don’t have baking soda)
75 g sour cream
80 g chopped walnuts ( pistachio or almond )
100 g brown sugar
g cinnamon (ground)
Preheat oven (175 C).
First make the fillings: Combine chopped nuts, ground cinnamon, and brown sugar and mix well.
In a large bowl, cream together 1 cup of the white sugar with 1 cup butter (softened). Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.
Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at (175 degrees C) for 40 minutes.
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