Boysenberry Sour Cream Cake

This classic wee number I used to make frequently using any variety of tinned (or fresh fruit) and when asked to make a pudding this week decided it was time to bring it back. 
Sour cream and egg yolks, with a little sugar, and vanilla bake around the fruit to form a delicious tangy custardy baked cheesecake type topping. Which makes for a good compromise with the cheesecake lovers in the household. 
I chose to use boysenberries, but I'm sure that blueberries, blackberries, raspberries, mango, peaches or apricots would also be a good option. I added lemon for the first time too, which added a nice balance, and be sure to use the juice from the tin to make a delicious and no fuss sauce to go on the top... Also, as with any pudding. Don't do things by halves, and be sure to add a big dollop of vanilla ice-cream or greek yogurt on the side. 


Ingredients: 

• 125g softened butter
• 1/2 cup white sugar
• 1 tsp vanilla essence
• 1 egg
• 1 cup plain flour
• 2 tsp baking powder
• 1 tbsp lemon zest
• 1 tin of berries or stone fruit in juice/syrup (or 1 1/2 cup of fresh berries or stone fruit)
• 1 cup of sour cream
• 1 egg yolk
• 1/3 cup white sugar
• 1 tbsp lemon juice 
• 1 tsp vanilla essence 

To serve: 1 tbsp arrowroot powder (if using tinned fruit), vanilla ice-cream or greek yogurt. 

Method:

Preheat oven to 180 degrees celsius. 

Cream butter and sugar till light and fluffy. 

Add the egg and vanilla and mix well. 

Sift in flour, baking powder, and add lemon zest. 

Mix all ingredients well until you have a thick cake batter. 

Spoon this into a greased 20cm springform cake tin and spread evenly. 

Drain berries (reserving juice) and spoon the berries evenly over the cake batter. 

Next make the custard topping. 

Mix Sour Cream, egg yolk, 1/3c sugar, vanilla and lemon juice with an electric beater till smooth and creamy. 

Pour custard mix over the berries. 

Place in centre of hot oven for 1 hour. 

Topping should be lightly golden but set in the middle. 

Once cooked, heat the remaining syrup/juice from the tin in a small sauce pan. 
Mix 1 tablespoon of arrowroot powder with water and mix into hot syrup. After a minute or so the liquid will thicken to make a lovely sauce to pour over the top. 

Allow the cake to cool slightly before removing from the tin and slicing into generous wedges. Serve with a good helping of ice-cream or greek yogurt and a couple of spoons of the sauce on top. It will keep