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Ruby Cake- 7/07/12

I wanted to bake the Ruby cake in the Sarabeth's bakery cookbook but I did not have any sour cream so on my way back from work I stopped very quickly at Safeway.  I was a bit in a hurry and I forgot my reading glasses in the car, but since I am only picking up Sour cream, I should be okay without them. 

While making the batter and it was time to incorporate the sour cream into it, I opened the sour cream container and to my surprised I saw chives in it.  What's going on... Sour Cream with chives, are you kidding?  I looked at the label and I then I saw the word "chives" in smaller print underneath the word "sour cream".  This is not good, I cannot use sour cream with chives in a cake, it is just not going to work!  Since I was in the middle of the preparation work, and I definitely did not want to hop in my car and drive back to the store... What to do?   In the spur on the moment, I decided to replace the sour cream with plain yogurt, which I happened to have in my refrigerator!  Fingers are crossed and let's hope for the best!  Fortunately the cake came out and it was delicious and I am so happy it worked out!

I added fresh raspberry in the center of the cake for decoration!

I assume it is called Ruby cake because the cake has a surprise raspberry jam and chocolate filling in the center.  Ruby is red so the filling with raspberry jam is also red therefore the name ruby.


The cake was very moist and the filling of raspberry jam and chocolate is a nice marriage!


Inside look of the cake!


Close look at the cake!  If you have leftovers save it for breakfast with a great cup of coffee and you have a great way to start the morning.


Preparation work..

3 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

16 tablespoons (2 sticks) unsalted butter chilled cut into 1/2 inch cubes

1 1/2 teaspoons vanilla extract

3 large eggs at room temperature, beaten

1/ 1/2 cups sour cream or yogurt

1/3 + 1 tablespoons raspberry jam

1/4 cup finely chopped semisweet chocolate

Sift the flour, baking powder, and salt together into a medium bowl.

Beat the butter in a stand mixer fitted with the paddle attachment on medium until smooth, about 1 minute.

Gradually beat in the sugar, then add the vanilla, and beat until very light in color. Scraping occasionally, about 5 minutes.

Reduce the speed to low and gradually beat in the eggs.

In thirds, starting with the flour mixture...

alternating with two equal additions of the sour cream, beat in the flour mixture, beating after each addition until smooth.

Pour half of the batter in the bottom of the mold.  With a spoon make a light indentation around the cake.

Add the raspberry jam around the cake batter making sure that the jam is not touching the side of the pan, it could burn.

Chopped the chocolate.

Sprinkle the chocolate on top of the raspberry jam.

Spread the remaining batter on top of the raspberry jam/Chocolate.

Pre-heat oven at 350 degrees and bake the cake for about 1 hour or insert a cake tester into the center and comes out clean.

Freshly out of the oven.

Let the cake rest on a cooler rack before serving.


Filed as: Cake/cookies

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