Dense sour-cream and vanilla cake is perfect for spring when served with a sweet-and-tart rhubarb compote.
Cal/Serv: 561
Yields: 8
Cook Time: 25 mins
Total Time: 1 hour 30 mins
Ingredients
- 2 1/2 c. sugar
- 1/2 c. unsalted butter
- 1/2 c. sour cream
- 1 vanilla bean
- 3 large eggs
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/2 lb. rhubarb
- 2 tsp. ground ginger
- Whipped cream
Directions
- Preheat oven to 375 degrees F. Meanwhile, in the bowl of a stand mixer fitted with paddle attachment, cream together 1 1/2 cups sugar and butter on medium speed until fluffy, about 4 minutes. Add sour cream and vanilla seeds and mix for 2 minutes. Add eggs, one at a time, fully incorporating each. Add flour, baking soda, and salt and mix until just combined.
- Pour batter into a buttered 8- by 4-inch loaf pan and spread evenly with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer pan to a wire rack and let cool for 30 minutes; invert pan to release cake and let cool completely on rack, at least 2 hours.
- In a medium saucepan over medium-high heat, bring rhubarb, ginger, 2 tablespoons water, and remaining sugar to a boil. Reduce to a simmer and cook until rhubarb is broken down but chunks remain, about 8 to 10 minutes. Remove from heat and let cool completely, at least 2 hours. To serve, cut cake into 8 slices; top each with a dollop of whipped cream and rhubarb compote.
