CAKES RECIPES BAKING DESSERTS

Sour Cream Passionfruit Cake

Sour Cream Passionfruit Cake

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 9
Difficulty Easy

Rating (click to rate)

4.0 based on 8 ratings.

Ingredients

  • 200 g Butter
  • 1 tsp Vanilla essence
  • 1 cup Caster Sugar
  • 6 Passionsfruits
  • 3 Eggs
  • 1 tbsp Sour Cream
  • 1 cup Self Raising Flour
  • 1/2 cup Plain Flour
  • 1/2 cup Sugar extra for syrup

Nutrition Information

Qty per
75g serve
Qty per
100g
Energy 275cal 366cal
Protein 2.71g 3.6g
Fat (total) 1.82g 2.42g
 - saturated 0.78g 1.04g
Carbohydrate 56g 75g
 - sugars 50g 67g
Dietary Fibre 0.07g 0.09g
Sodium 70mg 93mg

Nutritional information does not include the following ingredients: Butter

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Sour Cream Passionfruit Cake

This Sour Cream Passionfruit Cake is so damn delicious! With a cook time of  45 minutes this cake is so easy light and fluffy you would think my Grandmother had baked you a sponge! The Passionfruit syrup drizzled on top is just the perfect balance of sweet and tart…stop it my mouth is watering just thinking about this cake again!

Method

  1. Preheat oven to 180 degrees. Lightly grease round cake tin.

  2. Using electric mixers cream butter and sugar. Add vanilla, using a spatula scrape the sides of the bowl and beat again. Add eggs one at a time beating until just mixed in each time.

  3. Using spatula stir in sour cream and mix until smooth. Add sifted flours and mix well.

  4. Pour mixture into a cake tin and bake for 40 minutes or until a skewer comes out clean. Cool cake in the tin for 5 minutes while making the syrup.

  5. Place passionfruit pulp and extra sugar in a saucepan, bring to the boil and stir until sugar has dissolved.

  6. Remove cake from tin and place on a serving plate, drizzle hot syrup over cake allowing to soak in.

  7. Slice warm and enjoy with a cuppa.

Recipe Hints and Tips:

  • Sour Cream Passion Cake is suitable for freezing for up to 4 months. Otherwise, keep in an airtight container for up to 3 days.
  • You can change the flavour of the syrup to orange, lemon or lime, 3/4 cup of juice is required.

Sour Cream Passionfruit Cake

About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

Close sidebar