Sour Cream Coffee or Tea Cake


135 g white sugar
150 g butter  
2 eggs
165 g  flour
5 g baking powder
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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About Me

I'm Proshat, the queen behind Proshat Kitchen. I've never attended a cooking class, although I'd love to. My cooking knowledge mostly comes from my lovely mom, a master chef in our family, and also leaning by doing. I really love this wonderful science and I'm still fascinated by it. I’m a senior researcher in energy and economy, recently finished my Ph.D. So I am not an expert cook, please do not refer my blog as a professional source. I start blogging as a way to keep track of my progress in the kitchen and to get rid of the pile of printed recipes with hand written notes. I mostly write about my general experiences and my baking adventures. I love trying new combos in our everyday bread. On my blog you will find lots of classic recipes with a personal touch. Except my husband, a couple of close friends are my main testers. Love you all!! If you have a recipe you'd like me to feature on my blog, drop me a line. I would also love to hear your thoughts. I'm so happy you took the time to visit my blog; it means so much to be. Hope you'll visit again soon :) Love, Proshat

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