Last weekend I really needed some comfort cake. This cake had to satisfy all my emotional needs whilst remaining seasonal and suitably ‘summery’.
I ended up drawing inspiration from a number of sources. Firstly, I had an annoying half tub of sour cream (left over from last week’s cheese and chive rolls) which needed using up - this therefore had to feature in the ingredients. I had also picked up a ‘yellow label’ punnet of blueberries in M&S which I wanted to put to good use. Finally, I had seen a cake recipe by my friend and pastry extraordinaire Nicola, that seemed like a genius concept - it featured cake, custard, fruit, AND crumble, which is basically a mash up of some of life’s greatest pleasures right? And so, I got to work tweaking Nicola’s concept to suit my preferences.
The outcome? An unctuous sour cream cake nestled under puddles of vanilla custard, studded with juicy blueberries which turn jammy once baked, and topped with a layer of crunchy coconut crumble.
This cake is a wonderful canvas for all manner of variations, you could infuse the custard with a flavouring of your choice, (spices, coffee, tea, you name it!), you could add nuts to the crumble, the sponge could include some spice or zest and you could switch up the fruit in line with the season - it is honestly the epitome of a miracle cake and you really ought to try it!
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