I’ve got nothing against nuts and chocolate and currants, but you know what I really like best? Cake made with sour cream. For me, it always comes back to the purest form of flour plus butter plus sugar, and adding a tangy fatty dairy into the mix just makes things better. Usually that’s cream cheese, but I have nothing against sour cream either.
I’ve been doing a better job of reining in my batter-eating, but the few spoonfuls I had of this cake’s batter made me crave a bowl of the stuff, a quiet corner, and a cup of coffee. It also made me wish I had more sour cream cake. The swirl was fun, but all I really want is the cake part. Or the batter part.