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Sour Cream Pudding Cake
An 8” round, 4” deep casserole or soufflé dish is the perfect size for this recipe. The cooking dish should be deep, as the cake puffs up high in the pan before settling as it cools.
Ingredients
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- Pinch of salt
- 3/4 cup sour cream
- 2 tablespoons canola oil
- 1 cup raisins
- 1/2 cup chopped nuts
- 3/4 cup brown sugar
- 1 1/2 cups boiling hot water
- Confectioners sugar, to dust each portion (optional)
Instructions
- Preheat oven to 350 degrees F
- Have an 8” round, 4” deep casserole or soufflé dish standing by, ungreased.
- In a large bowl, combine flour, sugar, baking powder, salt, sour cream and oil.
- Stir to mix then add raisins and nuts.
- Pour into the casserole dish.
- In a separate bowl, combine the brown sugar and boiling water.
- Pour this over the batter in the casserole dish and bake in the center of your oven for 45-55 minutes or until golden brown.
- Let pudding cool for 15 minutes then spoon into dishes, spooning the liquid over each portion and finally dust with confectioners sugar if desired.
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Notes
To reheat this pudding cake, set the cooked and cooled cake in a roasting pan or large, deep skillet. There should be 1-inch of space all around the pan. Carefully pour boiling water into the pan to come halfway up the sides of the dish of the pudding cake. Allow the cake to sit for 10 minutes in the hot water. Serve immediately.
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