Soft Raisin and Sour Cream Cake with Vanilla

This raisin and sour cream cake starts with softened butter and sugar, then eggs and sour cream make a smooth batter. Raisins add sweetness throughout each slice. The original recipe gives a 45 to 55 minute bake at 180°C, so use the skewer test as well as the clock: the centre should be set and the skewer should come out without wet batter. Soak the raisins briefly, dry them well and coat them lightly in flour before folding them in. This helps keep the fruit distributed through the cake. Let the loaf cool on a rack before adding icing sugar. It is an easy cake to slice for afternoon tea or to prepare earlier in the day for guests.

Helpful tips

• Use soft, not melted, butter for the creaming step.
• Dry soaked raisins before coating them with flour.
• Fold the flour in gently to keep the crumb tender.
• Check the centre with a skewer; pan size can change the bake time.

Serving ideas

• Offer slices with tea or coffee.
• Dust with icing sugar shortly before serving.
• Add fresh berries alongside rather than inside the tested batter.
• Let the cake cool before cutting clean slices.

Storage

Wrap the cooled cake and keep at room temperature for up to 2 days, or freeze slices tightly wrapped.

Ingredients and directions

Frequently asked questions

How do you keep raisins from sinking?

Dry soaked raisins well and toss them with a small amount of the measured flour before folding into the batter.

How should I store raisin and sour cream cake?

Wrap the cooled cake and keep at room temperature for up to 2 days, or freeze slices tightly wrapped.

How to tell when it is ready

The centre is set and a skewer comes out without wet batter.

Tips

• Use soft, not melted, butter for the creaming step.
• Dry soaked raisins before coating them with flour.
• Fold the flour in gently to keep the crumb tender.
• Check the centre with a skewer; pan size can change the bake time.

Troubleshooting

• If raisins sink, dry and lightly flour them before folding in.
• If the top browns before the centre sets, tent loosely with foil.

Substitutions

• Dried cranberries can replace raisins, but this is a variation and may change sweetness.

Variations

• Substitute dried cranberries for raisins for a tarter cake.
• Add a little lemon zest for a citrus note.

Serving suggestions

• Offer slices with tea or coffee.
• Dust with icing sugar shortly before serving.
• Add fresh berries alongside rather than inside the tested batter.
• Let the cake cool before cutting clean slices.

Make ahead

Bake earlier in the day and dust with icing sugar just before serving.

Storage

Wrap the cooled cake and keep at room temperature for up to 2 days, or freeze slices tightly wrapped.

Serve raisin and sour cream cake once the method’s doneness and serving cues are met.