Finnish Sour Cream Cake

Good morning everyone! Happy Monday!

This week I’m in the mood to keep it light and fun. January is known to go on forever and quarantine doesn’t seem to help that. 

Baking always makes me feel better and helps me connect to others (hello porch drop offs haha)! 

This week I am featuring a recipe from a book called The Global Bakery by Anne Weston. We sold it when I worked at Ten Thousand Villages and I received it as a Christmas gift a few years ago. 

I recently re-discovered it and the book is full of amazing cake recipes from around the world! This particular one is from Finland and called “Kermakuku” or sour cream cake. 

I picked it because it only takes 15 min to make! Nice and easy for when you have that sweet craving. 

It’s amazing how one simple recipe can positively impact both global producers and local businesses. As always, I made sure all the ingredients can be ethically sourced and have linked the companies and stores below. 

Bake this one on Instagram live with me and my dad this Wednesday at 3pm! 

What You’ll Need: 

2 free range eggs, beaten (Beking’s Farm from Dundurn Market) 

2 cups fair trade sugar (Camino from Dundurn Market) 

2 cups local sour cream (Hewitt’s from Dundurn Market) 

2-3 drops fair trade vanilla extract (Tribal Vanilla) 

½ teaspoon fair trade cardamom (Cha’s Organics)

2 ¾ cups organic all purpose flour (Oak Manor Farms from Dundurn Market)

½ teaspoon fair trade salt (So Well Made) 

1 teaspoon baking powder (Bob’s Red Mill from Dundurn Market) 

½ teaspoon fair trade cinnamon (Cha’s Organics) 

4 tablespoons organic icing sugar (Wholesome Sweeteners from Goodness Me) 

½ tablespoon warm water 

Bundt Cake Pan 

Instructions: 

1. Grease and flour a large bundt pan and sprinkle with a bit of sugar. 
2. Pre-heat the oven to 355F.
3. In a large bowl, whisk together the eggs, then the sugar, sour cream, vanilla extract, and cardamom. 
4. Sift the flour, salt, baking powder, and cinnamon into the creamed mixture and combine thoroughly. 
5. Pour the mixture into the prepared bundt cake pan. 
6. Bake for one hour or until a skewer inserted in the middle comes out clean.
7. Allow the cake to cool before removing it from the pan. 
8. Sift the icing sugar into a bowl and gradually add warm water until it becomes thick enough to coat the back of a spoon. 
9. Once the cake has completely cooled, drizzle the icing over it.

Cut and enjoy! This cake pairs very well with tea. You can drop some off to a neighbour or eat it all yourself (I won’t tell!). 

If you make this recipe, tag me @fairly.traded as I love to see your creations! 

Until next time, 

Mel