A few Sundays ago, afternoon showers altered my friends’ plans to hang out poolside and at the tamtams on Mont Royal. Instead, we had a house-warming potluck supper at a friend and her boyfriend’s new apartment. Not surprisingly, my contribution was the dessert. After the wine and spicy quesadillas, I served up slices of this simple cinnamon sour cream cake with chocolate frosting. I was worried only 1/2 teaspoon of cinnamon wouldn’t be enough to flavour the cake, worried it would be bland. I should have known better, since this is a Baked recipe after all. You can always count on the Baked boys to deliver on taste. “A subtle hint of” is not in their baking vocabulary. I flipped through my Baked volumes and landed on the aptly titled Sunday Night Cake, exactly what I needed! I wasn’t in the mood for grocery shopping but luckily had all the necessary ingredients in my pantry and fridge. Win! The sour cream and cinnamon cake has a springy crumb. The spiced cake balances well with the chocolate frosting. I used a piping bag with a star tip to make this no-frills dessert a bit more special. Even though it was a simple recipe, everyone around the table enjoyed it. It’s an easy and comforting end-of-weekend treat. Next time I’ll tap the pan against the counter a bit before sliding it in the oven because I had a few air pockets.
Source: Baked Explorations
Yields one 9-inch square cake
1 3/4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 cup sour cream
3/4 cup + 2 tablespoons granulated sugar
3 1/2 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder
3 ounces good-quality unsweetened chocolate, coarsely chopped
6 tablespoons (3/4 sticks) unsalted butter, cut into 1/2-inch pieces, at room temperature
1) Preheat the oven to 350F.
2) Butter a 9-inch square pan and line it with parchment paper.
3) Sift the flour, baking powder, salt, and cinnamon together into a large bowl and set aside.
4) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes.
5) Add the eggs, beat in one at a time.
6) Lower the speed and add the flour mixture in three parts, alternating with the sour cream, beginning and ending with the flour mixture.
7) Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
8) Transfer the pan to a wire rack and let cool for 20 minutes. Flip the cake right side up onto the rack and cool completely.
1) Whisk the sugar, cornstarch, and cocoa powder together in a medium saucepan.
2) Add the chopped chocolate.
3) Pour 1 cup boiling water into the saucepan and whisk until the mixture is smooth.
4) Turn the heat on medium-high and whisk for 5 minutes. The mixture will thicken and resemble chocolate pudding.
5) Remove the pan from the heat and pour the pudding into the bowl of a stand mixer fitted with a paddle attachment.
6) Beat on high until the mixture comes to room temperature.
7) Add the butter and beat for 2 to 3 minutes. Keep beating if you wish to obtain a fluffier frosting. You might need to chill the frosting to let it set before serving.
Store the cake in the fridge for up to 3 days. Bring it to room temperature before serving.