Orange Sour Cream Cake With Blueberry Compote
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups sifted cake flour
- ¾cup sugar
- ¾teaspoon baking powder
- ¼teaspoon baking soda
- Grated rind of 1 orange
- ½teaspoon salt
- 4½ounces (9 tablespoons) butter, at room temperature
- ½cup sour cream
- 3large egg yolks
- ½teaspoon orange extract
- ½teaspoon vanilla extract
- Butter, softened, for the pan
- ¼cup lemon juice
- 1tablespoon cornstarch
- ½cup sugar
- 4cups fresh blueberries, washed and dried
- 1teaspoon vanilla extract
- 1teaspoon elderberry essence, optional
- Pinch of salt
For the Cake
For the Cake
For the Compote
Nutritional analysis per serving (8 servings)
445 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 4 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To prepare the cake: Preheat oven to 350 degrees. In bowl of a mixer with a paddle attachment, combine flour, sugar, baking powder, baking soda, orange rind and salt. Cut butter into small pieces and add to bowl. Mix at low speed until crumbly.
- Step 2
Add ¼ cup sour cream. Mix at medium speed until smooth and paste-like. Scrape bowl, and add remaining ¼ cup sour cream and egg yolks. Beat at high speed for 1 minute. Scrape bowl, and add orange extract and vanilla extract. Beat at high speed until light and fluffy, about 1 more minute.
- Step 3
Butter the bottom and sides of an 8-inch cake pan, and line the bottom with a piece of parchment paper cut to fit. Scrape batter into pan, and smooth with a spatula. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Remove from oven. Cool.
- Step 4
To prepare compote: In a medium glass, enameled or other nonreactive saucepan, combine lemon juice, cornstarch and sugar. Mix until smooth. Add blueberries, vanilla extract, elderberry essence and salt. Stir gently to mix. Place over medium-low heat, and simmer just until liquid thickens and blueberries darken in color. Remove from heat, and transfer to a bowl.
- Step 5
To serve, remove cake from pan. Slice, and serve topped with blueberry compote.
Private Notes
Comments
made this with plain full fat yogurt & served with mix of leftover berries & plums with small amt of sugar & 1 tsp of cornstarch. Easy & delicious & even better the next day as are most cakes.
Haven't made the cake, but the blueberry compote is absolutely wonderful; I'm making it for the second time tomorrow, to go with a coeur a la creme.
No; the extract is highly concentrated orange flavor and 1/2 teaspoon of juice wouldn't have nearly the flavor or strength to make the cake taste like orange. You'd need a lot of juice to get the right amount of flavor and that would ruin the batter/cake. You "might" be able to substitute orange flavor liquor like Cointreau, but the extract is way less expensive!!
I must say that I rarely throw a cake in the garbage but this one went in the trash right away. I am an experienced baker, I know what I am doing but this cake was terrible. I could not smooth the top before putting it in the oven so thought that it would smooth itself in the oven, it did not. So I ended up with a bumpy cake that was dry. As a baker with a reputation I refused to serve it, trashed it and made another cake instead.
I forgot to add the cornstarch to the compote, the consistency was looser as expected but the flavor was still wonderful (unchanged by the missing cornstarch).
This cake is absolutely delicious. My citrus was pomelo, because I had one in the fridge needing a home. I did not have sour cream so I searched if cream cheese could be used in place - yes it can. I mixed 3 oz of cream cheese with 1 oz of pomelo juice and used 1 1/2 cups (minus 3T) of regular flour instead of cake flour. Also, an 8" spring form pan as I don't have an 8" cake pan. Frozen cherry, berry blend was my fruit compote. My only suggestion is much more zest for the future. Yum!
You can definitely cut the sugar in both the cake and compote. I would consider the tartness of your berries and adjust sugar, as well as lemon juice, accordingly. The cake with berries and some whipped cream (or topping) is an amazing dessert.
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