Description
A classic Russian cake featuring a tender, buttery batter swirled with fruity jam and topped with a light dusting of powdered sugar. This simple yet elegant dessert combines soft layers with a hint of tang from sour cream, making it perfect for afternoon tea or a sweet finish to any meal.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Additional Ingredients
- 1/2 cup fruit preserves or jam (such as raspberry or cherry)
- 1/4 cup chopped nuts (optional)
- 1/4 cup rum or fruit juice (optional, for brushing cake)
- 1/2 cup powdered sugar (for dusting or glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or a springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract, sour cream, and milk, mixing until the batter is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding them in carefully until just combined. Avoid overmixing to keep the cake tender.
- Assemble the Cake Batter and Jam: Pour half of the batter into the prepared pan, smoothing it evenly. Spoon the fruit preserves or jam evenly over the batter, then carefully add the remaining batter on top, spreading gently to cover the jam layer. Sprinkle the optional chopped nuts over the top if using.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Finish: Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. While still warm, optionally brush the top with rum or fruit juice to add extra moisture and flavor. Once fully cooled, dust the cake with powdered sugar or drizzle with a simple glaze.
Notes
- This cake is inspired by traditional Russian-style layer cakes but simplified for easy home baking.
- For a rustic layered version, use leftover cake pieces and jam layered similarly.
- Enjoy best with a cup of tea or coffee.