The Queen of Beans: Vanilla Layer Cake with Sour Cream


| April/May 2005

Makes two 9-inch layers

This cake is no lightweight — in flavor, texture or calories. The cake is moist and dense because of the sour cream, which lends a slight tang and richness to the vanilla flavor. Frost it with the Vanilla Butter Cream for a very vanilla delight.

• 1 cup unsalted butter, softened
• 2 cups vanilla sugar or regular sugar
• 6 extra large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon vanilla bean paste, or scrape seeds from 1/2 vanilla bean
• 3 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sour cream

1. Butter two 9-inch cake pans, line the bottoms of the pans with two cut-out circles of wax paper, butter them and dust lightly with flour.



2. Combine butter and sugar in mixing bowl and beat with electric mixer until fluffy. Add eggs one at a time, beating continually. Stop to scrape down the sides of the bowl if necessary. Add vanilla extract and paste or seeds and combine well.

3. Sift flour with baking powder, baking soda and salt.






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