This is one of those quick cake recipes that lives on the side of our fridge... it's an easy cake to make after supper or for ...

This sour cream almond cake is absolutely delicious! It's flavorful, moist, and tender—you'd never know it's made with a mix!

Sour cream locks in moisture, while Turkish coffee and corn flour give the cake a complex, sophisticated flavor profile that’s hard to put your finger on. Meanwhile, the crunchy nigella seed ...

2. In a bowl, combine the flour, baking soda, baking powder, salt, and nutmeg. 3. In another large bowl that will hold all ...

Cool completely. BEAT cream cheese and butter with mixer until well blended. Gradually beat in sugar. REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake ...

Sour cream is a superstar ingredient in this cake. With its thick texture and high fat content, it provides richness, moisture, and tang to yield a tender cake with a fine crumb — an ideal ...

It also works with oranges instead of lemons and you can replace the sour cream with yoghurt. You can bake the puddings in advance but don’t make the sugar syrup until you wish to eat it.

The sour cream icing is a favourite and glazes the cake beautifully – the perfect contrast to the tart apricot. In a small bowl, combine the dried apricots and bicarbonate of soda. Cover with ...

Then, garnish with maraschino cherries. Sour cream: The fat and acidity from sour cream tenderize the cake. Hot brewed coffee: The bitter coffee balances the sweetness of the chocolate ...

In a stand mixer (or using a large bowl and an electric mixer) stir together flour, sugar, baking powder, and salt until ...