Hope you enjoyed it!
It is a nice change of pace. Oddly we liked it more without the sauce. Perhaps bec it’s quite a moist cake to begin with.
I think I should’ve sprinkled some pistachios on top for crunch. If I did it again, I would only do the diced berries in the middle of the cake, then top it with pistachios and Demerara sugar.
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We got very different results which is rather surprising. I use convection bake on practically all my cakes/pastry, even the sauce is different! Nice to be able to adjust to your own preferences.
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I had some several-years old strawb purée in the freezer that I used for my sauce - that prob accounts for the difference there.
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Apricot pistachio sour cream cake, did a drizzle of raspberry compote in the cake batter.
This is the basic easy strawberry sour cream cake from Natasha’s Kitchen … in disguise.
Again a half recipe made in a 7” cake pan.
This won’t be sliced until later on this evening and will try for a slice shot.
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Will you please please please PLEASE be my Nanna? I promise I’ll take just one bite of your baked goods. OK, maybe two. But I’ll say please, and thank you and hell, I’ll even do the dishes! 
And if you haven’t guessed, this looks absolutely delicious!
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since we have 11 grandchildren, 10 of which are girls, I think we can squeeze one more in!
My DD is visiting today and she is an apricot fan, pistachio fan and raspberry fan, so she got the full treatment! I’ll save several pieces for you!
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Lucky, lucky girl! Can’t wait to see the slice shot if it works out!
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One step forward, two steps back… I went the wrong way in my attempt at perfecting my Lemon Cake. It fell in the center; it looks both sad and pathetic.
Sunshine and I tasted some crumbs from the side and it tasted OK, it just looks really sad. She told me to go ahead and frost it (when it cools), that she still wanted to eat it.
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And the slice shot…light, tender and a nice combo of flavors, will make again!
Looking forward to plum season with this cake, it’s one of the nicer iterations of the basic cake.
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Update: Day 2 (after a night in the fridge) we liked the cake better, and Mom talked about adapting it with other fruits. Now that I know how to produce a 7" version (which is a much better size for us), I’ll use this as a base recipe for sure.
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Wow! The texture looks amazing ! I love sour cream cakes! I can only imagine the taste! 
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Thanks Barney, it’s a lovely cake that I’ve been making for a few years now. Very adaptable for most fruits, it bakes up with a soft crumb and a golden exterior.
I tried a half recipe of this with blackberries. I was able to use up the 1/2 cup of sour cream leftover from another cake, and blackberries that were thinking of becoming mushy. I glazed with a random jar of raspberry and pink champagne jelly from my fridge that really doesn’t taste of anything. I don’t have a 7” pan, so used a 6”, and threw in a few extra berries, so the pan was very full. It took 45 minutes to bake, and could have used another 2-3 at the very centre. It is moist and tasty enough, but I miss the taste of butter here. Would use melted butter instead of oil if I make this again. I didn’t make the sauce. May serve with whipped cream.
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I had previously made it in a 6” pan and it really makes a deep cake! Looks delicious none the less, please post if you make it with melted butter.
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Looks luscious!
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How do you think it would fare without fruit?
I think it would be boring! It’s really meant to be a vehicle for “something”.
Preferably fruity, I don’t think chocolate chunks/flakes/ chips would be sufficient, maybe yellow raisins soaked in rum. There are better unadorned, plain cakes out there!
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Father’s Day Special. Chocolate-Covered Custard Buns(Fastelnsboller) these buns are made with the Master Recipe: Soft Bun Dough. It is made with a tangzhong and is similar to milk bread. Instructions are to roll out dough and cut it into 3x4 squares but i used a 4" round biscuit cutter. Filled with custard, sealed well. After baking dipped in chocolate ganache. Recipe from Scandavian From Scratch.
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Oh wowza.
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