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