1936 SOUR CREAM Raisin Cake
1936 Sour Cream Raisin Cake - Welcome Friends! Welcome to another Sunday morning and our old cook book show. Today we're going to do another recipe out of the Walsh County cookbook, published in 1936. This is from Walsh County Grafton North Dakota and today we're going to do a sour cream raisin cake. I really like sour cream cakes they get all of their fat from the sour cream, they're usually really moist and have a nice texture.
Ingredients:
250 mL (1 cup) sour cream
250 mL (1 cup) white sugar
2 egg yolks beaten
500 mL (2 cups) flour
5 mL (1 tsp) soda
2 mL (½ tsp) salt
5 mL (1 tsp) cinnamon
5 mL (1 tsp) nutmeg
2 mL (½ tsp) vanilla
250 mL (1 cup) raisins, ground fine
2 egg whites, stiffly beaten
Method:
Pre heat oven to 180ºC (350ºF)
Mix sugar and sour cream into beaten egg yolks.
Stir in soda, salt, and spices.
Mix in the flour, add raisins and food in stiffly beaten egg whites.
Scrape into a greased 9x9” cake pan.
Bake for 25-35 minutes or until a tester just comes out barely clean.
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Sour Cream Coffee Cake
Chef Kelly Geller shows you how to make one heck of a moist Sour Cream Coffee Cake. Bake it, serve it, make friends for life. Here's the full recipe:
Serves 12-18
INGREDIENTS
For Batter
2 cups sugar
2 sticks unsalted butter, room temperature
2 eggs
2 egg yolks
2 tsp vanilla extract
zest of 2 oranges
2 cups sour cream
2 cups all-purpose flour
1 cup cake flour
¾ tsp baking soda
1 tbsp baking powder
2 tsp kosher salt
For Crumble Topping
1½ cups all-purpose flour
1½ cups brown sugar
2½ tsp cinnamon
½ tsp nutmeg
1 tsp kosher salt
½ tsp baking powder
2 sticks unsalted butter, cubed & chilled
Equipment
nonstick cooking spray
piece of parchment cut longer than length of pan
piece of parchment cut longer than width of pan
all-purpose flour
9 x 13 baking pan
HOW-TO
Prepare Pan
Coat pan with nonstick cooking spray
Lay one piece of parchment across length of pan, over hanging the sides. Coat with nonstick spray
Repeat with remaining piece of parchment, laying it across width. Coat with nonstick spray and all-purpose flour, shaking out excess
Make Batter
In a medium bowl, combine dry ingredients. Whisk to thoroughly combine and set aside
In the bowl of a standing mixer fitted with the paddle attachment, beat butter and sugar on high until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in orange zest and vanilla. Scrape down bowl
With mixer on low speed, alternate adding in dry ingredients and sour cream. Begin with ⅓ of the dry ingredients, beat to combine, add ½ of the sour cream, beat to combine.
Repeat steps, finishing with dry ingredients. Scrape down bowl. Beat batter for 15 seconds. Set batter aside
Make Crumb Topping, Layer & Bake
In the bowl of a food processor, combine dry ingredients. Pulse to thoroughly combine
Add butter and pulse until mixture resembles coarse meal, about 30, 1-second pulses
Spread ½ of cake batter evenly into prepared pan. Top with ½ of the crumb mixture
Spread remaining cake batter, then top with remaining crumb mixture
Bake for 50-60 minutes, rotating halfway through bake time. Cake is done when a skewer inserted into the center come out clean. Remove from oven to a cooling rack. Cool for 30 minutes
To Serve
Remove cake from pan to a cutting board by grasping long sides of the parchment paper
Cinnamon Sour Cream Cake Recipe
LeGourmetTV Is Now Glen & Friends Cooking!
Julie shows us the recipe for her Aunt Eileen's Cinnamon Sour Cream Cake. A perfect snack cake recipe that is mixed in one bowl, and takes very little time to prepare.
Ingredients:
90 mL (6 Tbsp) butter
250 mL (1 cup) sugar
2 eggs
325 mL (1 ⅓ cup) All-Purpose Flour
7 mL (1 ½ tsp) baking powder
5 mL (1 tsp) each, baking soda & cinnamon
250 mL (1 cup) sour cream
250 mL (1 cup) chocolate chips
Method:
Pre-heat oven to 350ºF
Grease and flour a 9x13 cake pan
Combine and cream together butter, sugar, and eggs (reserve 1 Tbsp of sugar for sprinkling later)
Combine dry ingredients
Combine dry ingredients with the butter mixture in 3 or 4 additions, mixing well each time.
Fold in the sour cream
Pour batter into prepared cake pan and top with chocolate chips and sprinkle on reserved sugar.
Bake at 350ºF for about 30 minutes - or until cake tester comes out clean.
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Making Hong Kong Egg Tarts:
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PUMPKIN SPICE DUMP CAKE Recipe! Made with Cream Cheese Frosting! Dump Cake Recipes | #LeighsHome
This Pumpkin Spice Dump Cake using cream cheese frosting is so simple to make and it's super delicious!
Dump Cake Playlist:
Baking Playlist:
Recipe:
2 15-ounce cans of pumpkin
1 16-ounce can of premade cream cheese frosting
pumpkin pie spice
1 box of spice cake mix
3/4 cups (or 1 1/2 sticks) of butter, sliced thinly
Spread pumpkin in the bottom of a 9 x 13 baking dish. Swirl the frosting into the pumpkin. Top with pumpkin pie spice. Sprinkle the cake mix on top of the pumpkin pie spice. Place butter slices evenly on top of the cake mix. Bake at 350F for 40-45 minutes.
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Amy Makes Pumpkin Spice Cake | Easy & Tasty Cake Recipe
1 1/2 sticks butter (3/4 cup or 12 tablespoons) 170 grams
1 1/4 granulated sugar - 250 g
1 cup brown sugar - 213 g
3 eggs
1 teaspoon vanilla (5 g)
14-15 oz. pumpkin purée
1/4 cup sour cream - 2 oz
3 1/4 cup AP flour - 390 g
1 1/2 teaspoons baking soda - 7.5 g
1/4 teaspoon salt - 1.25 g
1 teaspoon cinnamon- 5 g
1/2 teaspoon each of cloves, ginger, nutmeg - 2.5 g
1 1/2 cups buttermilk or milk (12 oz)
300° F or 150° C Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!
1939 Sour Cream Cookies - Old Cookbook Show - Home Ec Spice Cookies Recipe
1939 Sour Cream Cookies - Old Cook Book Show
This cookie recipe is from the Home Economics textbook used in Spokane Washington in 1939. They were a good cookie, but needed a lot more sour cream than the recipe called for. This is a light spice cookies recipe on the old cookbook show.
Sour Cream Cookies
2 ¼ c. sifted flour (I did sift)
3 t. baking powder
½ t. soda
¼ t. salt
½ c. shortening
⅔ c. packed brown sugar
1 egg beaten
½ c. heavy sour cream (recipe needed at least ½ cup extra)
½ t. cinnamon
¼ t. nutmeg
½ c. raisins
Method:
Sift flour once, measure add baking powder, soda, salt and sift together. Cream butter and add sugar gradually creaming until light and fluffy. Add egg and beat well. Add flour, alternately with sour cream, beating after each addition until smooth. Drop from teaspoon on ungreased baking sheet and bake in a hot oven, 8-10 minutes.
Aunt Eileen's Sour Cream Cake:
***I know that in the video it sounds like I didn't sift the flour before measuring - But I did. In older recipes like this that ask you to sift, then measure; sifting is important to get the right measurement. Recipes that ask you to measure, then sift; I hardly ever sift.
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