Name: Sour Cream Cake with Cocoa Filling
Yield: Makes 12 to 14 servings
Ingredients: 1 tablespoon granulated sugar; 1 tablespoon cocoa powder; 1 recipe Translucent Sugar Glaze; 2 teaspoons baking powder; ½ teaspoon ground cinnamon; 2¾ cups (275 grams) sifted cake flour; ¼ cup (50 grams) brown sugar, packed; 6 ounces (1½ sticks) unsalted butter, room temperature; 1½ cups (300 grams) granulated sugar; 8 ounces (¾ cup) sour cream, room temperature; ½ cup strained apricot jam; ½ teaspoon baking soda; 3 large eggs, room temperature; ¼ teaspoon salt; 1 teaspoon vanilla

Preparation info

Makes
12 to 14
servings

Difficulty
Medium

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

The double glaze on this cake adds a complexity of flavors and shows off its contours. For years I wondered how pastry shops produced such a shiny, translucent finish. The technique I finally learned from a Swiss baker is included in this recipe, but you can use it on any cake you wish to glaze.

Ingredients

Cocoa Filling

¼ cup (50 grams) brown sugar, packed
1 tablespoon

Method

Baking Preparations

Position rack in lower third of oven; preheat oven to 350 degrees.

Using a paper towel, generously grease the bottom and sides of a decorative tube pan with solid shortening. Dust generously with all-purpose flour, shake to distribute and tap out e