It was my mother’s birthday yesterday, and so for the occasion I decided to try something a bit different. I wanted to add a bit of fancy to a traditional sour cream pound cake, but with a different twist than the version I did last year for the Pie’s birthday. I want to swirl it up. So I’m going to make two cakes of two different flavours and mix it all up into one. Here goes.
Start by defrosting about 1 cup frozen berries, any kind. This is one of those field berry combos from Costco.
You’ll also want to zest and juice 2 lemons.
I strain my juice, not to get rid of the pulp, but because those darned seeds are always sneaking their way out of the juicer.
Purée the berries once they’re soft enough, too.
Now, preheat your oven to 325°F and butter and flour a Bundt pan.
Whisk together 3 cups cake/pastry flour (or replace 2 tablespoons per cup regular flour with 2 tablespoons cornstarch) and 1/4 teaspoon baking soda. Set that aside.
In another bowl, a largish one, beat together 1 cup butter and 2 cups granulated sugar.
Add in 6 eggs, one at a time, beating the whole time and scraping down the sides of the bowl.
Add in half your flour and stir until combined.
Dump in 1 cup sour cream and mix that in as well, before adding in the second half of the flour and fully combining that too.
Now, divide your batter in half (you can re-use the flour bowl) and tip the berry sauce into one bowl and the lemon juice and zest into the other.
Mix that around until the colours are uniform. This has made the previously thick batter much more liquidy.
Place a line of one of the batters in the bottom of your prepared Bundt pan. Add a line of the other batter on top, so it forces the stuff on the bottom to spread out. Keep going, alternating your batters, until the whole thing is layered.
Mine came out all lovely and swirly.
Bake for about an hour, until the cake tests clean when stabbed viciously with a toothpick.
Allow it to cool completely before tipping out onto a plate.
While the cake is cooling, you can make your cream cheese frosting (is there any other kind? Nope). Beat together 1 cup room temperature butter and 1 250g package plain cream cheese, also room temperature.
I added in a dollop of purple gel paste food colouring, just for fun.
Start mixing in about 2-3 cups icing sugar. I find it makes the icing a little more fluid if you add a few tablespoons cream as well.
All smooth and ready to go.
I also used one of the fancy zesters to get some nice long strings of lemon peel for garnish.
Then I slathered the cooled cake in icing and sprinkled the tops with lemon peel. It looks luscious!
Here is what it looks like on the inside. I took a slice out before icing it and slid it back in with enough icing to cover the cut lines …