A piece of sour cream cake cut open with a fork on a white plate next to a glass of milk

Sour Cream Cake

A light, moist cake with a layer of cinnamon-sugar swirl hidden inside with a sweet, crisp caramelized topping


This may very well be my Mom, Mary’s most famous baked good.  If you were lucky, she’d show up at your house with this tasty sour cream cake and her classic potato salad.  Both were crowd favorites

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You may ask, why use sour cream in a cake?

Baking with sour cream adds moisture without thinning the batter, it adds fat for creaminess and to activate the baking soda

This cake is perfect for dessert and in my opinion, an excellent choice for breakfast with a hot cup of black coffee

Let’s assemble our ingredients.  We’ll need 1/2 pound of room temperature butter, 2 cups of sour cream, 2 cups of sugar, 4 room temperature eggs and 2 teaspoons of vanilla

Preheat your oven to 350 degrees F

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Cream together the butter and sugar until well combined

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Add in the eggs, vanilla and sour cream and beat on medium speed until mixed

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Now for the dry ingredients.  Measure out 3 cups of flour and sift, or whisk as I like to do.  Sifting is just a means to break up any clumps in the flour to ensure the ingredients mix properly.  Using a whisk gives pretty much the same result and is quicker

  Add in 2 teaspoons of baking soda and 3 teaspoons of baking powder

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Add the dry ingredients in one cup increments to the wet ingredients in the mixer and blend on medium speed until incorporated

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Spray a 9 x 13 pan with cooking oil and add in half of the batter

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In a small bowl, combine 1/4 cup of sugar and 2 teaspoons of cinnamon

Sprinkle half of the mixture over the cake batter

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Top with the remaining batter and smooth out with an offset spatula.  Sprinkle the rest of the cinnamon-sugar over the top

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Bake in a 350 degree oven for 35 to 40 minutes or until a cake tester comes out clean

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Let cool before cutting.  Oh man… look at that moist, light & airy cake.  Yum!

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Simply Sundays ~ Sour Cream Cake

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients

1/2 pound of room temperature butter

2 cups of sour cream

2 cups of sugar

4 room temperature eggs

2 teaspoons of vanilla

3 cups of sifted flour

2 teaspoons of baking soda

3 teaspoons of baking powder

For the cinnamon – sugar

1/4 cup of sugar

2 teaspoons of cinnamon

Instructions

Preheat your oven to 350 degrees F

Assemble 1/2 pound of room temperature butter, 2 cups of sour cream, 2 cups of sugar, 4 room temperature eggs and 2 teaspoons of vanilla

Cream together the butter and sugar until well combined; add in the eggs, vanilla and sour cream and beat on medium speed until mixed

Measure out 3 cups of flour and sift; add in 2 teaspoons of baking soda and 3 teaspoons of baking powder

Add the dry ingredients in one cup increments to the wet ingredients in the mixer and blend on medium speed until incorporated

Spray a 9 x 13 pan with cooking oil and add in half of the batter

In a small bowl, combine 1/4 cup of sugar and 2 teaspoons of cinnamon; sprinkle half of the mixture over the cake batter

Top with the remaining batter and smooth out with an offset spatula.  Sprinkle the rest of the cinnamon-sugar over the top

Bake in a 350 degree oven for 35 to 40 minutes or until a cake tester comes out clean

Tools used to make this recipe

KitchenAid Artisan Series 5-Qt. Stand Mixer

Mini Prep Glass Bowl

Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch

Silicone Flexible Rubber Baking Spatula

Wilton Offset Spatula

ZYLISS Quik Blend Whisk

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