Cool completely. BEAT cream cheese and butter with mixer until well blended. Gradually beat in sugar. REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake ...
Add the baking powder, flour, banana ... Set the cake aside to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely. Meanwhile, bring the cream and remaining ...
Sour cream is a superstar ingredient in this cake. With its thick texture and high fat content, it provides richness, moisture, and tang to yield a tender cake with a fine crumb — an ideal ...
Sour cream locks in moisture, while Turkish coffee and corn flour give the cake a complex, sophisticated flavor profile that’s hard to put your finger on. Meanwhile, the crunchy nigella seed ...
Mashed bananas give a moist, chewy texture to cakes and muffins. Over-ripe, chocolate-skinned bananas can be used in banana bread or ice cream, but add extra lemon to the latter before using.
The sour cream icing is a favourite and glazes the cake beautifully – the perfect contrast to the tart apricot. In a small bowl, combine the dried apricots and bicarbonate of soda. Cover with ...