Jami Curl's Vanilla Sour Cream Cake | Genius Recipes

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In this week's "Genius Recipes," Kristen is making the simplest possible vanilla cake to stir together at home-one that, without a mixer, you could be eating warm from the oven in under an hour (or while the baby naps!). The recipe is from pastry chef Jami Curl, and it comes with lots of ideas for dolling it up with fruit and glazes and crunchy bits (Kristen tries jammy strawberries and butterscotch whipped cream here). And in Genius trick news: It keeps well days longer than your average cake-so you can try lots of them while you #stayathome GET THE RECIPE ►► f52.co/2z3DZM1
INGREDIENTS
VANILLA-SOUR CREAM CAKE
3 1/3 cups (400 grams) all-purpose flour
2 cups (400 grams) granulated sugar
1 tablespoon plus 2 teaspoons (20 grams) baking powder
1 teaspoon (5 grams) kosher salt
2 large eggs
1 cup (227 grams) sour cream
1/2 cup (105 grams) canola oil
1 tablespoon (18 grams) pure vanilla extract
1/3 cup (75 grams) boiling water
STRAWBERRY COMPOTE & BUTTERSCOTCH WHIPPED CREAM
4 cups (600 grams) frozen strawberries
2 tablespoons (30 grams) apple cider vinegar
4 cups (800 grams) granulated sugar
2 cups (480 grams) heavy cream
1/3 cup (72 grams) brown sugar
2 teaspoons (12 grams) pure vanilla extract
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Опубликовано:

14 апр 2020

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Комментарии : 58

@craiggordon903 4 года назад

Kristen is great. She really enjoys her work. Cooking doesn’t need to be fussy and Kristen does a fantastic job making these recipes accessible to home cooks.

@debbismirnoff1424 4 года назад

This was the best video you ever made! Why, because it’s so honest and not perfect! Even the slice of cake was like my slice at home! Lol! Do more of these!

@MrWalksindarkness 4 года назад

agreed, i liked the torn parchment and the car honking, made it seem very real, we are all in this together

@paulasimson4939 4 года назад

I loved this format! So relatable seeing Kristen cooking in her home kitchen with her husband as cameraman, baby sleeping in the next room, not enough bowls. Real life. And the cake looks amazing.

@priscillaonline 4 года назад

My parents are chefs and their insight on the boiling water was that it works to kind of steam the batter at the beginning to enhance the moistness of the cake. 🍰

@darrenjayce2633 2 года назад

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@millerzaiden1299 2 года назад

@Darren Jayce instablaster :)

@darrenjayce2633 2 года назад

@Miller Zaiden I really appreciate your reply. I found the site through google and im in the hacking process now. Seems to take quite some time so I will reply here later with my results.

@darrenjayce2633 2 года назад

@Miller Zaiden It worked and I now got access to my account again. I am so happy! Thanks so much, you saved my account!

@millerzaiden1299 2 года назад

@Darren Jayce no problem :D

@NiaLin 4 года назад

I love sour cream cakes! You really don’t miss the butter. Thanks for this every day cake recipe! So since I’m a klutz who loves to cook & bake, I’ve spent my life digging out egg shells. I finally discovered that ripping off the corner of a relatively sturdy/stiff paper towel, then placing the pointy side of the corner into the egg/onto or either up against the shell, the paper towel soaks up the shell when it absorbs that teeny bit of egg. Keeps my fingers clean & I just waste a small corner of paper towel.

@callioscope 4 года назад

So glad you made this cake! I bought Baking Gold when it came out because I bake a monthly birthday cake for a local senior center and it was time to move on from Odette Williams’ Simple Cake after many, many months. Anyway, I loved the concept of Baking Gold because like Williams’ book, it simplifies cakes [and doughs] rather than tarting them up. I didn’t realize at the time that Jami Curl is the woman behind 2 brands well-known locally, in Portland-the now defunct Quin Candy, and Saint Cupcake, on NW 23rd. I had planned to make this very cake (with one of the book’s frostings) as the March birthday cake when Covid hit, so this video gave me a sneak peek for when we come out the other end. Thank you!

@skyro222 4 года назад

Luv these recipes and the cool & laid-back vibes 😎 Will try soon... looking forward to the others 👌💯

@lizmiller7681 3 года назад

Great video, great recipe! Thanks, Kristen!

@juliaspeer545 4 года назад

Looks delicious. I can’t wait to try warm freshly baked cake! With the cool whipped cream and sauce - yum!

@gamgamrago4607 4 года назад

Made this cake and it is amazing!!!

@rvagal2106 4 года назад

Can’t wait - heading to the kitchen NOW!

@bm.3595 4 года назад

Funny you should forget the boiling water. I made a similar applesauce cake a couple of weeks ago that looked like your batter, very dry, when I put it in the cake pan and into the oven. I kept mulling it over and realized I hadn’t put the applesauce in the batter! Pulled the cake out of the oven after three or four minutes, mixed in the applesauce and still had a favorite cake with no one but me in the know. LMAO Love your homemade videos! They are terrific.

@pankajevandutta4226 4 года назад

Totally fabulous . The reason I love you all at Food52

@jeannenemmyers6580 4 года назад

So cute. When Mike said you were boring...there a commercial appeared! Perfect. Love this format. Kudos to the awesome cameraman. Looks delish.

@maryjonorum107 4 года назад

I like it just as you did it! Mmmmmgooood!

@kirtanadeshpande8943 4 года назад

Great!!

@semco72057 4 года назад

The cake is looking great and the topping is looking great also and I have those ingredients, but have to go shopping again since we lost electricity for over 4 days and all my dairy products and meats have ruined and I have to get new products and then try making that cake and the topping. I thank you for sharing this recipe with us all and I would do as you did with the fruit and put it on top with the sauce and whipped cream.

@mhcmpls 4 года назад

Any substitute suggestions for the vanilla extract? Thank you! Really enjoyed this video!

@chandratyler9567 4 года назад

I love your genius recipes and I love how you are not perfect like the rest of us. We feel comfortable with your ways.

@nanno8483 4 года назад

@Kristen Miglore I think you are way perfect hahaha

@sublimnalphish7232 4 года назад

When I have to do whipping cream by hand , I switch arms a lot! When I was a kid helping out my grandmother, I ONLY whipped cream and egg whites by hand with only a fork or spoon to do so. So believe me when I say to switch up from right to left or left to right to give those arms a little break and whip up.

@sherifeslocum3424 4 года назад

Hi, I love genius recipes. I am always wonderfully surprised by how flavorful they come and how great their texture is. Thank you for all the time and effort you put into your books, website and RU-vid channel. I really want to try this recipe but what would you recommend as a substitute for granulated sugar? I usually use bananas or dates but this seems to be a more neutral, vanilla cake... Any suggestions?

@sherifeslocum3424 4 года назад

@Kristen Miglore Thank you so much for your prompt reply and suggestions. I will check to see what others recommend on the Food52 Hotline. Good luck with all your endeavors and I look forward to upcoming videos and recipes.

@maureenfesler6423 3 года назад

The 'It is what it is' sign was cracking me up.

@uiscepreston 3 года назад

Sadly the phrase has taken on another far less pleasant connection now.

@mstraction 4 года назад

i think the hot water is to de-stress the batter..kinda like a hot bath...like doing meditation or yoga

@karenhamilton1035 4 года назад

Hello. Loved this video & want to make this cake with the ingredients I have. I do not have any all purpose flour. Could I use any of the following flours for making this cake: Coconut Flour, Cassava Flour, Almond Flour, or Garbanzo Bean Flour?

@RngrfromtheMtns 3 года назад

when the oven beeped I looked at my oven like "what am I cooking?"

@lilitincher4973 3 года назад

Oh my! This cake looks delicious! I've already gained so much weight this year, what are a few grams more. That's what New Years resolutions are for, right?

@jackfruth3738 4 года назад

I was thinking of making a cake, i have no eggs but have applesauce and vanilla greek yogurt, any ideas on proportions?

@Selene13zz 4 года назад

Would love to know gluten free substs for this! Loving these at home vids. 😊

@prehnite64 4 года назад

I highly recommend King Arthur Flour parchment paper on Amazon. It comes in 18" x 13" sheets 100 pack. Not rolls. Comes flat and not folded in a big ziplock bag. So much easier.

@juliefraioli6705 4 года назад

They are wonderful, love that you dont have to fight with rolled up parchment 😗

@swishomaniac 4 года назад

Can I use self raising flour instead and skip the baking powder?

@r8chlletters 4 года назад

If only I could get baking ingredients!!!

@justanotherperson563 3 года назад

Would it be possible to substitute room temp buttermilk for the boiling water or would that affect the fat content too much?

@arthurprs 4 года назад

The boiling water is probably to pre gelatenize some of the flour.

@HugsXO 4 года назад

🥰💕💕💕I am in love with Food52 recipes, they have all turned out so well. I can't wait till we can get more than a dozen eggs at a time from the store. Butterscotch whipped cream GENIUS, who knew. Dear cameraman, great job on styling the fridge and camera work. I wish you all well and stay safe!!! PS: when making your compote you can add a touch of vanilla or almond. It's delicious.

@mominetti 4 года назад

Hugs&Kisses XOXOXOX Omg, yes, I was thinking the same. Almond extract would be amazing in this compote, it’s going to boost cherry flavour and vice versa. (Or you could use it in the batter instead of vanilla for almond flavour.) 🤤 Edited: Oops, it’s strawberry compote. Never mind, would use a few drops of almond extract anyway.

@HugsXO 4 года назад

@@mominetti So many options!!! Good news the eggs are no longer rationed.😊 Our 28th anniversary is tomorrow and this is going to be dessert!!!

@kimgilliam7998 2 года назад

Can you use almond flour.

@jo9882 4 года назад

Do you have a Dairy free substitute ???

@lindarhudy7232 4 года назад

Why do some recipes call for salted butter and some use unsalted butter? Thanks, LR

@dinahconsumption3614 4 года назад

This is exactly what I needed, except I think I have to sub Greek yogurt for sour cream. Going to halve the recipe, bake it in a 1/3 hotel pan, freeze half, and frost the other half with way too much chocolate buttercream.

@kathryncooper4001 4 года назад

Had a large stock of sour cream that needed to be used up, so decided to try this recipe. To take it from being a stiff dough to a smooth cake batter took 2/3 cup of boiling water, and I still had to pull out my hand-held mixer. Cake was yummy, though, very moist and tender. I had no sour cream, so used a basic buttercream icing and topped it off with canned pie filling. The results were marvelous, and I'll definitely be making it again.

@catherineblycox7459 4 года назад

Would fresh rhubarb produce too much liquid for this cake?

@jasmeet4687 3 года назад

I cannot eat eggs What can I substitute eggs with? Thanks 🙂

@zetty1977 4 года назад

I just adore you Kristen! You make everything so comfortable, fun and sexy. Cant wait to make this for my little family, thank you :)

@christines1924 4 года назад

Kristen, I love your videos! some tips (ie, what makes me cringe?): 1) vanilla is $$$; put the top back on immediately after dispensing....I was waiting for it to get knocked over; 2) crack the egg on a flat surface (vs edge of bowl) to allay eggshell falls (and yes, the empty shell is always the quickest and you don't have to stick a finger in the eggy stuff); 3) re: the hot water..there is something about it..at the moment I can't remember what the chemical/physical reaction is; at first Pate a Choux (no font installed for the accents) came to mind but..... I think these videos are more fun for you, eh?? or once in awhile? hmmmmm....