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This cake pairs wonderfully with tea or coffee.
Store leftovers covered at room temperature for 2 days or refrigerated up to 5 days.
For best moisture, reheat slices briefly before serving.
Variations:
Use different dried fruits like figs, dates, or cherries.
Add cinnamon or nutmeg to the batter for warm spice notes.
Swap sour cream with Greek yogurt for a tangier flavor.
FAQ:
Q: Can I make this cake gluten-free?
Use a gluten-free flour blend suitable for baking in place of all-purpose flour.
Q: How do I prevent the dried fruits from sinking?
Toss fruits lightly in flour before adding to batter to help them stay suspended.
Q: Can I prepare this cake ahead of time?
Yes, the cake improves in flavor if left overnight. Keep it well covered.
Q: Is it necessary to soak dried fruits?
Soaking softens the fruits and prevents them from drawing moisture from the cake, improving texture.
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