SOUR CREAM CAKE
Soft vanilla Sour Cream Cake made from scratch.
Provided by Jessica Holmes
Categories Cake
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- In a large mixing bowl, add flour, baking powder, sugar and salt. In a separate bowl, add oil, vanilla and egg. Beat briefly with fork just to break up the egg yolk.
- Add to dry ingredients along with the sour cream and stir to combine. The cake batter will be very thick (see photo below) - this is ok.
- Transfer cake batter to your cake pan and gently smooth the top. Bake cake for approximately 35-40 minutes or until a skewer inserted in the middle comes out clean.
- Leave cake to cool slightly before carefully removing from cake pan and leaving on a wire rack to cool completely.
- To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until smooth and creamy. Add vanilla and sugar and beat slowly until it starts to come together. Add sour cream and continue to beat until smooth.
- Cover top of cake with sour cream frosting and serve.
Nutrition Facts : ServingSize 1 slice, Calories 519 calories, Sugar 52.7 g, Sodium 77.3 mg, Fat 25.8 g, SaturatedFat 17.5 g, TransFat 0.2 g, Carbohydrate 70.7 g, Fiber 0.6 g, Protein 3.5 g, Cholesterol 57.7 mg
PIEROGI DOUGH WITH SOUR CREAM (2-INGREDIENT)
This Pierogi Dough with Sour Cream makes pierogi-making a bliss. And two ingredients is all you need! Once you try this recipe, you'll never buy any ready-made dumplings from a store.
Provided by Kasia
Categories Polish Main Courses
Time 1h
Number Of Ingredients 3
Steps:
- Tip four cups of flour onto your work surface, make a shallow well.
- Add sour cream in. Mix until combined - with your hands or with an electric mixer.
- If the dough feels too sticky to handle, add more flour.
- Dust both hands with flour and start kneading to form the dough.
- Cover the dough with a cloth or a large bowl. Set aside for 20-30 minutes. You can let the dough rest longer, even up to a few hours.
- Dust the worktop with some extra flour and transfer the dough onto it. Knead the dough for a minute or two. Cut a smaller piece of the dough off and roll it out - the thinner, the better.
- Cut out the circles - I use a rim of a glass, but a round cookie cutter works too. The size is up to you, but roughly 3 inches (8 cm) seems optimal.
- Scoop 1 tablespoon of pierogi filling of your choice and place it in the center of each circle.
- Press the edges and seal each dumpling.
- Bring a large pot of water to boil, then reduce the heat to medium. Drop in pierogi in small batches, a few at the time. Wait for them to float, once they do - continue cooking for another minute. Remove them with a slotted spoon onto a plate.
- Continue until you're out of pierogi.
- Serve with melted butter or another topping of your choice.
- If you prefer a crispier skin, melt some butter on a frying pan. Fry dumplings on both sides until golden.
Nutrition Facts : Calories 55 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 8, Sodium 2 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SOUR CREAM MACARONI AND CHEESE
Make and share this Sour Cream Macaroni and Cheese recipe from Food.com.
Provided by pink cook
Categories Cheese
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook elbow macaroni until cook al dente.
- Drain and place in a 2-quart casserole.
- Add cheese, sour cream, butter and salt. Mix well.
- Combine bread crumbs and melted butter and sprinkle over macaroni.
- Bake in 350ºF. oven approximately 30 minutes.
Nutrition Facts : Calories 715.5, Fat 52.6, SaturatedFat 32, Cholesterol 143.1, Sodium 1042.3, Carbohydrate 35.4, Fiber 1.5, Sugar 4.6, Protein 26.1
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