Cider Soaked Raisin Sour Cream Cake
A few different things came together to make this absolutely delightful Cider-Soaked Raisin Sour Cream Cake. Starting out, I am on a self-imposed alcohol ban. So, instead of soaking the raisins in rum as I usually do, I started with cider. Oscillating between making scones, and seriously craving a delicate scone texture I added sour cream to the mix. There is not much sugar in the cake, yielding a soft moist crumb like texture that will actually remind you of a scone. In fact, there is such a thing as a scone bread.
Today’s offering however is a bundt cake. Cider Soaked Raisin Sour Cream bundt. A bundt with a story!
My Raisin Sour Cream Bundt Cake Story
What you might ask, is the story of the Bundt cake? Here goes, as a general rule I love to take edible hostess gifts to places. Most places and people welcome these with love and affection. Right at the tail end of the year, we were invited to a very snooty gathering.
The Sunday rolled like this. I am thrilled, running, and excited. My world is running around dreaming of how to work with cider instead of the usual rum for soaking and working with the raisins.
Trying something new and different, is always so exciting. It gets the creative juices flowing and helps me stay energized. The mixing, the tossing and the putting together gets me a delightful cake with a soft and golden crumb. I make a wonderful cider glaze to boot. We do not like things too sweet, so the cake without the glaze works perfectly for us.
Fast forward, I enter the appointed home. I get the look that would freeze hell over. A look that suggested, why would I want to bring something like this to such a well-coiffed event.
Thank god for people with good taste.
Fast forward further, the raisin sour cream cake sits neglected on a counter. Busy home, rustling plates and the generous host brings out the forbidden cake. This to my surprise becomes quite the hit! It even garners an acknowledgement and smile from the grudging hostess. And now we have a new favorite! In my home, we like it without the glaze, for a perfect gently sweetened soft and crumbly tea cake.
Fruity and satisfying recipes like this include lemon spiced cake and apricot chutney glazed chicken.
A soft and crumbly cider soaked rasin cake that makes a perfect tea cake.
Ingredients
- 1 cup raisins
- 1/4 cup cider
- 1 and 1/2 sticks unsalted butter, softened at room temperature
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup sour cream
- 2 and 1/2 cups all purpose flour
- 1 teapoon baking powder
- 1/2 cup cider
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Place the raisins and the cider in a small pan and bring to a simmer and set aside. This should allow the raisins to soften and absorb the liquid.
- Grease the bundt pan. Pre-heat the oven to 350 degrees.
- In a mixing bowl add the butter and the sugar and cream until soft and fluffy.
- Add the eggs and mix well. Stir in the sour cream.
- Sift in the flour with the baking powder.Stir in the raisins and any remaining cider.
- Pour into the bundt pan and bake until golden.
- In the meantime heat the cider for the glaze and add the powdered sugar and the lemon juice.
- Remove the cake from the oven. Let it rest for 5 minutes and unmouild.
- Pour the glaze over the cake and let it rest for 15 minutes.
- Place in a clean serving plate and enjoy!