Cupcake with jam and sour cream

4 servings

30 minutes

Cake with jam and sour cream is a cozy British treat that combines the tenderness of sponge cake with the fruity sweetness of jam and the creamy softness of sour cream. The recipe recalls classic family bakes passed down through generations, creating a homely atmosphere. During preparation, ingredients gradually come together to form a rich flavor and airy texture. The jam gives the cake a slight tanginess while the sour cream makes it particularly moist. This dessert is perfect for evening tea or a cozy Sunday breakfast, adding notes of warmth and nostalgia. Its simplicity makes it accessible even for beginner cooks, while its versatility allows for experimentation with various types of jam to create new variations of the traditional recipe.

Energy value per serving

• Calories: 578
• Proteins: 10.3g
• Fats: 11.4g
• Carbohydrates: 108.8g

Ingredients

• Jam: 1 glass
• Sugar: 0.5 glass
• Water: 1 tbsp
• Chicken egg: 2 pc
• Sour cream: 1 jar
• Wheat flour: 1.5 glass

Cooking steps

1. Mix sugar, jam, water and let it sit for 30 minutes.

   Required ingredients:

   • Sugar: 0.5 glass
   • Jam: 1 glass
   • Water: 1 tablespoon

2. Add eggs, sour cream, flour, and knead the dough a bit thicker than for pancakes.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sour cream: 1 jar
   • Wheat flour: 1.5 glass

3. Pour the batter into a greased and breadcrumb-dusted mold and bake in a preheated oven at 190 degrees for 1 hour.