I recently ordered in a new cook book, The Cake Bible by Rose Levy Beranbaum. I am, and was so excited about being able to add this book to my ‘cook book’ shelf. The first recipe I picked to try was a simple Sour Cream Butter Cake recipe. I chose to bake it in cupcake form.
I fallowed the recipe instructions to the letter, except for making cupcakes instead of a single cake. The book says to bake this recipe in a 9 in. spring form pan. But with little ones, cupcakes are a lot easier for this mommy to handle and then to pack away and freeze if needed.
I started out not knowing exactly what to expect. The recipe calls for vary little liquid. 4 egg yokes and 2/3 cup sour cream, and that is all, besides the butter. But the batter, though definitely on the solid side was not as heavy as I had at first thought it would be. I enjoyed watching the texture change as I beat it for a minute and a half, as per instructions. I will confess to tasting it before baking…just a touch. HUMM…even in that state it yummy.
The recipe made 20 cupcakes. I used my favorite baking scoop from Pampered Cheff to keep the amounts even. Since the recipe was for a full cake I was not sure how long it would take to bake these properly. So I set my timer for 15 minutes, and after hearing the buzzer checked for doneness with a toothpick. It came out clean, but the cupcake tops looked a little pail and when touched and pressed slightly did not spring back. So I added 2 minutes to the timer and closed the oven door again. At 17 minutes they were perfect. A beautiful golden color, and springing back at a light touch. I let them cool in the pan for 3-5 minutes before removing them to a wire rack.
For ‘sciences’ sake I tried one hot, worm, and then fully cooled. Then after that I pared one with some of my newly learned Swiss Meringue Buttercream. Ohhh…I love to see how the texture and crumb as well as the taste develops as cooling happens.
I love the flavor of this cake. Its a lot lighter then some would expect. It has a wonderful buttery flavor, and the crumb is soft and tender. Its not supper moist, but its not dry at all. It was really wonderful un-frosted, and when I tried it with the Swiss Meringue Buttercream it was SO GOOD. It would be to sweet, in my opinion, if pared with American Buttercream. But with a cream cheese or less sweet frosting, oh the possibilities.
Oh, and those 20 cupcakes? Gone by the next morning…and no that dose not usually happen. I had little monsters stealing them when I wasn’t looking, and a husband who piled a few empty cupcake wrappers together at a time after a feast of cake. (So now I don’t feel as bad about the 4 I ate threw out the day.)
Do any of you, my friends, family, and readers own The Cake Bible as well? Have you tried this recipe? If so what did you think?
Rose’s book ‘The Cake Bible’ can be found on amazon, ebay, or check out your local book store with a cookery section.
I will be making cupcakes for a friends, daughters wedding in the next few weeks. Any thoughts on a recipe from this book? I am so looking forward to trying more recipes and learning as I go along.
Thanks for reading!