Hey there! So the other day, I was reminiscing about this fantastic cake my grandma used to make. It’s a Salted Caramel Sour Cream Cake, and oh boy, does it bring back memories. Picture this: a cozy kitchen filled with sweet aromas, and me, a curious kid, trying to sneak a taste. It was always a hit during family gatherings. I guess you could say it’s the cake that started my love affair with baking (and maybe the reason I have a bit of a sweet tooth!). Now, let me share it with you, with all the quirks and joys of a true home-cooked tradition.
Why You’ll Love This
I whip this up when I want to impress the in-laws or just when I’m craving something indulgent. Seriously, my family goes nuts for this cake (even the picky eaters!). And if you’re a fan of that sweet-salty combo, this is your ticket to dessert heaven. Sometimes the caramel can be a bit fussy, but hey, that’s what makes it fun, right?
Ingredients
- 1 cup all-purpose flour (or whole wheat if you’re feeling fancy)
- 1/2 cup unsalted butter, softened (my grandma swore by Brand Y, but honestly use whatever)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (Greek yogurt works too!)
- 1/4 tsp salt
- Caramel sauce – homemade or store-bought (but homemade is worth the effort!)
- A sprinkle of sea salt
Directions
- Preheat your oven to 350°F (175°C). Grease up a cake pan or line it with parchment paper (trust me, it’s a lifesaver).
- Cream the butter and sugar together in a bowl until they’re best pals—light and fluffy. Add the eggs one at a time, mixing well after each.
- Stir in the vanilla and sour cream. At this stage, I usually lick the spoon. Don’t judge me!
- In another bowl, mix the flour and salt. Gradually add this to the wet mixture. Don’t worry if it looks a bit weird—just keep mixing.
- Pour the batter into your prepared pan. Bake for 30-35 minutes, or until a toothpick comes out clean. Don’t panic if the top cracks a little; it adds character.
- Let the cake cool. Drizzle with caramel sauce and sprinkle some sea salt on top. Try not to devour it all at once!
Notes
I’ve learned from experience that chilling the caramel before drizzling makes it soooo much easier to handle. Oh, and if you’re using yogurt instead of sour cream, it’ll be a tad tangier.
Variations
Once I tried adding chocolate chips—didn’t turn out too great, but hey, live and learn. You could throw in a handful of chopped nuts if you’re into that.
Equipment
If you don’t have a mixer, a wooden spoon and some elbow grease will do just fine. Consider it your workout for the day!
Storage
This cake stays fresh in the fridge for about three days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I usually serve this with a scoop of vanilla ice cream—it’s a match made in heaven. Or just have it with a cup of tea if you’re feeling posh.
Pro Tips
Once, I rushed the cooling step and ended up with a melty mess. Don’t be me—let it cool properly.
FAQ
Q: Can I make this ahead of time?
A: Sure thing! Actually, I think it tastes better the next day.
Q: Is homemade caramel worth the hassle?
A: Absolutely! But if you’re short on time, store-bought is totally fine.
Q: Can I freeze this?
A: You bet! Just wrap it tightly in cling film (or foil) before popping it in the freezer.