Summer Fruit Sour Cream Cake

10
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (293.8 g)
  • Calories 409.6
  • Total Fat - 16.2 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 301.7 mg
  • Sodium - 6073.1 mg
  • Total Carbohydrate - 50.7 g
  • Dietary Fiber - 3.1 g
  • Sugars - 30.6 g
  • Protein - 17.7 g
  • Calcium - 249.1 mg
  • Iron - 2.2 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.2 mg

Step 1

Grease a 19cm x 30cm lamington pan and line base and sides with baking paper, extending paper 4cm above pan edges.

Step 2

Beat butter and sugar in a small bowl of an electric mixer until light and fluffy and then beat in eggs, one at a time, until combined and then transfer mixture to a large bowl.

Step 3

Add sour cream and stir until smooth, next adding flour, in batches, stirring until combined and then spoon into pan and smooth over top.

Step 4

Cook in a moderately slow oven (160C) for about 30 to 35 minutes, or until cooked when tested and then remove from oven and let stand in pan for 30 minutes, before turning out onto a wire rack to cool completely.

Step 5

Meanwhile, to make vanilla syrup, combine all ingredients in a small saucepan and stir over a medium heat until sugar is dissolved and then bring to boil and boil, without stirring, for about 8 minutes, or until slightly thickened and then transfer to a heatproof jug to cool.

Step 6

To make topping, beat cream cheese in same, clean bowl of electric mixer until smooth and then add cream and sugar and beat on high speed until soft peaks form.

Step 7

Just before serving, spread topping over cake and arrange fruit over topping and drizzle with vanilla syrup.

Tips & Variations


No special items needed.

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