Updated: May 31
This stunning beauty is my version of a raspberry sour cream cake by Nigella Lawson, from her book "At My Table". I don't think cake can get much better than this. For me, it checks all the boxes: It is beautiful, not too sweet, firm yet soft, lightly iced, subtle-y fruity, great with tea, great as a gift, not a giant so you will make it again, a simple recipe.
"I am partial to red, but any freeze-dried berry will do."
Notes: Freeze dried berries can be found in most "natural" sections of grocery stores, at Trader Joe's, or on Amazon.
STRAWBERRY-STUDDED SOUR CREAM LOAF CAKE
Ingredients: 1 3/4 cups flour, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 3/4 cup sour cream at room temperature, 3/4 sugar, 2 eggs at room temperature, 1 tsp. vanilla extract, 1/2 cup neutral oil, scant 1/4 cup freeze-dried strawberries-crumbled. For the frosting: 1 1/4 cups powdered sugar, 1-2 Tbsp. warm water, 1 Tbsp. crumbled freeze-dried strawberries.
1. Preheat oven to 350* and grease and line a standard loaf pan.
2. Whisk the flour, baking powder, and baking soda in a bowl. In a separate bowl, whisk the sour cream, sugar, eggs, vanilla, and oil together.
3. Add the wet ingredients to the dry, and mix until smooth. Fold in 1/4 cup of freeze-dried strawberries. Pour into the loaf pan and bake for 45-50 minutes, or until a tester comes out clean. Cool completely.
4. Whisk the powdered sugar and 1 Tbsp. water together until there are no lumps. The frosting should be a thick but pourable consistency. If you need to add more water, do it by a teaspoon at a time. Sprinkle immediately with crumbled freeze-dried strawberries.
Tip: To crumble the strawberries without your fingers turning red, place into a zip-lock bag before crumbling.