Preheat to: 350°F (use hot air mode for combi or hydrovection ovens)


  • 225 g (0.9375 cups) butter
  • 150 g (0.625 cups) dark brown sugar
  • 150 g (0.625 cups) sugar
  • 200 g (0.8333 cups) eggs
  • 340 g (1.417 cups) all purpose flour
  • 60 g (4 tablespoons) pastry flour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 235 g (0.9792 cups) sour cream
  • 1 vanilla bean


  1. Cream the butter and sugars together in a mixer.
  2. Add the eggs and vanilla to the butter and sugar mixture slowly.
  3. In a separate bowl, combine flours, salt and baking powder. Add to the mixer.
  4. When the dry ingredients are almost combined, mix in sour cream.
  5. Put enough batter in a muffin tin to cover the bottom. Place any fresh fruit on top of batter. Cover with the remaining batter.
  6. Place remaining fruit on top. Finish with crystal sugar or strusel.
  7. Bake at 350°F for 10-12 minutes or until desired color is achieved.