Baking

Sour Cream Cake

Name: Sour Cream Cake
Cook time: 60 min
Total time: 60 min
Yield: 1 loaf tin
Ingredients: 250 g soured cream (1 tub (German "Schmand") – use the empty tub to measure the other ingredients); 1 cup plain flour (about 130 g; for muffins ½–2 cups depending on consistency); 1 cup sugar (can be reduced); 1 cup ground hazelnuts (about 100 g, or ground almonds); 1 cup chocolate sprinkles (about 100 g); ¼–½ cup sunflower oil; 3 eggs; 1 packet baking powder; 1 packet vanilla sugar; cocoa powder – optional, for an even more chocolatey cake

Moist loaf cake with hazelnuts and chocolate sprinkles – measured with the sour cream tub.

Cook:: 1 h

Cake
Chocolate
Vegetarian

Placeholder image for the sour cream cake

Method

Step 1
Mix all the ingredients together.
Step 2
Pour the batter into a greased loaf tin and bake at 160 °C (fan) for about 60 minutes.
⏱ Duration: 1 h🌡 Temperature: 160°C

Ingredients

Method

Step 1

Step 2