Vanilla Cognac Cake
This scratch butter cake gets a rich mellow flavor boost from vanilla infused cognac. Sour cream adds a touch of tangy balance and luscious moist texture. This cake will become your most requested recipe.
This is such a great cake. For really stellar flavor I use Navan, which is a cognac infused with Madagascar vanilla. http://www.navanworld.com/navan.htmIngredients:
It has almost the exact same amount of alcohol as vanilla extract, so while the 1/4c. in the recipe may seem like a lot, the alcohol bakes away and you're left with a simply awesome taste.
- 4 egg yolks
- 2/3 c.sour cream
- 2 T vanilla extract
- 1/4 c. Vanilla Cognac
- 2 c. cake flour (sifted, then measured)
- 1 c. sugar
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 6 oz. unsalted butter at room temperature
Instructions:
- In a small bowl whisk yolks, vanilla, cognac and 1/3 cup sour cream together.
- In your mixer bowl, with the paddle attachment, place all of your dry ingredients, and mix briefly to combine.
- Add butter and the remaining sour cream, mix on low speed until combined. Then adjust your mixer to medium speed and blend for about 2 minutes.
- Scrape down the sides, and add your egg yolk mixture in three batches, beating for 30 seconds and scraping the bowl after each addition.
- Bake in a 9 inch springform pan lined with parchment at 300 for about 35 minutes. The cake should be flat (no domed top) and just under 2 inches tall.
- Torte, fill, and frost as desired.
Navan Vanilla Cognac is discontinued and the above link is no good; try Artez ArVani Vanilla Armagnac Liqueur instead.
So excited to try this recipe except using Cognac in the icing as well. We have a restaurant here in Texas called La Madeleine and they serve fresh strawberries with a Romanoff Sauce (which they are famous for) made with Sour Cream, Brown Sugar and Brandy. Your recipe made me think of the Romanoff sauce. Thanks for sharing!
Sounds wonderful for a 50th Wedding Anniversary I have coming up in June. Would it be as good in cupcake form and if so, what icing would you recommend?
Why post a cake where you can't get ONE OF THE MAIN FLAVOR INGREDIENTS??
There is a recipe for the vanilla cognac at the Intoxicologist. Otherwise, the cost is prohibitive.
Make your own vanilla cognac. Get vanilla beans and a bottle of Cognac. Put the vanilla beans into the cognac bottle and let it set up a few weeks to months turning bottle ever so often. I make my own vanilla extract with vanilla beans and either vodka or bourbon.