Sour Cream Cake with Butter Sauce

    Sour Cream Cake with Butter Sauce


    46 people made this

    This is a super rich pound cake that that is improved by adding a rich butter sauce over the top for even more extra buttery goodness.

    Serves: 12 

    • Cake
    • 250g butter, softened
    • 1 1/2 cups (350g) white sugar
    • 1/2 cup (90g) brown sugar
    • 4 eggs
    • 2 tablespoons vanilla essence
    • 3 cups (375g) self raising flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 cup sour cream
    • Butter Sauce
    • 1 cup (230g) white sugar
    • 125g butter
    • 1/4 cup (65ml) water
    • 1 tablespoon vanilla essence

    Preparation:15min  ›  Cook:1hour15min  ›  Extra time:1hour30min  ›  Ready in:3hours 

    1. Preheat oven to 165 degrees C. Grease and flour a 25cm ring tin.
    2. Cake: In a large bowl, cream together the butter, sugar and brown sugar until light and fluffy. Whisk in the eggs one at a time then stir in the vanilla.
    3. Sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.
    4. Mix in the flour mixture alternately with the sour cream; mixing just until incorporated.
    5. Pour batter into prepared tin. Bake in the preheated oven for 75 minutes or until a skewer or toothpick inserted into the centre of the cake comes out clean.
    6. Remove cake from oven and immediately prick cake all over with a wooden skewer 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the tin and turn cooled cake onto a serving dish. Dust with icing sugar.
    7. Butter Sauce: Heat sugar, butter, water and vanilla over medium heat until sugar dissolves; about 10 minutes. Do not boil.

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