This recipe is the delicious mouthful that its name suggests.
The method with this recipe is a little different than a regular cake batter so follow the instructions like they are written and use the images in the gallery below for reference.
The pictures will help you see how it should look each step of the way.
Choose Your Pans
First things first, prepare the pan so you have somewhere to put the batter when it’s ready. I recommend a medium size loaf pan.
Don’t use the large loaf pans because the batter is so dense that it takes too long for the centre of the cake to cook and the crust gets too thick.
I’ve always had poor results using large bread pans.
**For large muffins or mini loaves use the topping just once on top, don’t try to make a layer inside.
It varies from pan to pan. You will be judging the cooking time of the cake by how looks and the toothpick test rather than an exact time.
Fill the pans, no matter the type about ¾ full.
This type of timing system does require a little more skill and attention, but it’s better in the long run because you will understand what a done cake looks like on it’s own rather than blindly trusting the timer.
Prepare the Pans First
Use parchment paper, not wax paper. They are not the same thing.
Spray the bottom and sides with non-stick spray. Then cut the paper so it’s large enough to cover the bottom and sides.
Cut slices part way into the paper from each corner so it adjusts and fits smoothly to all the sides of the pan. Avoid scrunches and wrinkles in the paper.
The non-stick spray holds the paper in place. Use a bit more on the inside of the pan if you want to. You’ll see the sequence of steps in the photos below.
The Ingredients Parchment Paper Cut parchment larger than the pan Cut slits from the corners toward the center, but not all the way Spray pay with non-stick, and fit the paper in the pan Spray a little more to make the paper stick to itself. Trim the paper. Topping mix in separate bowl Cream the butter and sugar. Once combined, add eggs slowly Add eggs one at a time, combining completely after each one Add a third of the sour cream mixture Add a third of the flour mixture, repeat until all is combined Add berries With wet hands scoop up a handful of batter Press it into the pan Sprinkle with topping mixture Press another layer of batter down and top with more brown sugar mixture Large muffins Half way through baking Large muffins are done Cool upside down Large loaf is done Remove from pan after 20 minutes Enjoy
Preheat the oven to 350° Fahrenheit
Step 1: Topping
Combine in separate bowl
- 2 cups Light Brown Sugar
- 2 teaspoons Cinnamon
- 1 cup Chopped Nuts (of your choice, optional)
Step 2: Dry
Combine in separate bowl
- 4 cups Flour
- 2 teaspoons Baking Powder
Combine these together in a bowl. Set aside.
Step 3: Wet
Combine in another separate bowl
- 2 cups Sour Cream
- 2 teaspoons Baking Soda
Combine these in a separate bowl (big enough to hold 4 cups volume) Set aside.
Step 4: Cream
Combine in separate bowl
- 1/2 lb Butter (not margarine, butter just tastes better)
- 2 cups White Sugar
- Combine each of the 4 steps in their own sseparate bowls
- Cream together step 4 with a hand blender or stand mixer
- Start at low speed (scrape down the sides)
- Then move up to medium speed as the sugar becomes incorporated (scrape down the sides with spatula)
- Reduce to low speed to add eggs one at a time
- Then increase again to medium to blend smoothly
- Crack 4 eggs into a separate bowl
- Add them one at a time, slowly to the creamy butter mixture as you continue mixing at medium speed
- Beat until thoroughly combined after each egg
When it’s all done and incorporated, clean off the beaters, scrape down the sides of the bowl and change to a large spoon to fold in the next steps.
Alternate adding the flour mixture and sour cream mixture in small amounts to the butter and sugar mixture.
Start and end with the flour mixture. Fold together just until combined.
So as a recap: combine Step 2 and 3 into Step 4 in stages, alternating between steps 2 and 3, ending with Step 2.
2 cups Blueberries (fresh from the garden if possible)
Now, fold in the blueberries.
**In the photos I used frozen red and yellow raspberries from the garden
The mixture you will end up with will be VERY stiff compared to any other cake mix you are used to. If you use frozen blueberries or other frozen fruit then it will be even stiffer!
Now is time to put it in the pan.
- Run some cold water or have a bowl of cold water handy
- Wet your hands slightly and pick up the batter (which is more like a dough) in manageable handfuls
- Put in the the pan about 1.5″ thick
- Press it down evenly and to the corners with your wet fingers
- You’ll need to rinse and re-wet your hands frequently
Take your time and keep it tidy. After you get one layer down in all your pans, then sprinkle step 1 over the dough.
Repeat the step above and place another layer of cake dough over the cinnamon layer. Press down gently and to the corners. Then sprinkle some more cinnamon mixture on top. Wash your hands and now you are done.
By now your oven is well warmed up. Place your pan(s) on the middle rack centered in the oven.
Rotate the pans half way through the cooking time to ensure even baking.
**Lay a sheet of parchment over the top of the cake right at the beginning and this will stop the brown sugar topping from over browning before the cake is done.
How to Tell if it’s Done
When you very gently press on the top does it spring back or stay depressed? It should spring back a little.
Does a toothpick test in the center come out clean or with a very few moist crumbs on it?
You want to have a few moist crumbs stick to the pick but that’s it, nothing gooey at all.
The Hard Part…
Is letting it rest for 20 minutes. At this point you can easily pop it out of the pan and peel off the paper and enjoy a warm slice of deliciousness!
Set the muffins on their heads to cool, if you set them upright when hot they will squish themselves before they’ve cooled. Add whipped cream if you wish and enjoy!
I hope you love it as much as I do!