A light, moist Sour Cream 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

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

Cream together the butter and sugar until well combined


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


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

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



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

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

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Enjoy!
Recipe Card

Simply Sundays ~ Sour Cream Cake
Equipment
- Kitchen Aid Stand Mixer
Ingredients
- 1/2 pound butter room temperature
- 2 cups sour cream
- 2 cups sugar
- 4 eggs room temperature
- 2 teaspoons vanilla
- 3 cups flour sifted
- 2 teaspoons baking soda
- 3 teaspoons baking powder
For the cinnamon sugar
- 1/4 cup sugar
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 350 degrees FAssemble 1/2 pound of room temperature butter, 2 cups of sour cream, 2 cups of sugar, 4 room temperature eggs and 2 teaspoons of vanillaCream together the butter and sugar until well combined; add in the eggs, vanilla and sour cream and beat on medium speed until mixedMeasure out 3 cups of flour and sift; add in 2 teaspoons of baking soda and 3 teaspoons of baking powderAdd the dry ingredients in one cup increments to the wet ingredients in the mixer and blend on medium speed until incorporatedSpray a 9 x 13 pan with cooking oil and add in half of the batterIn a small bowl, combine 1/4 cup of sugar and 2 teaspoons of cinnamon; sprinkle half of the mixture over the cake batterTop with the remaining batter and smooth out with an offset spatula. Sprinkle the rest of the cinnamon-sugar over the topBake 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
Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch
Silicone Flexible Rubber Baking Spatula
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