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
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
Bake in a 350 degree oven for 35 to 40 minutes or until a cake tester comes out clean
Let cool before cutting. Oh man… look at that moist, light & airy cake. Yum!
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Enjoy!
Simply Sundays ~ Sour Cream Cake
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
Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch
Silicone Flexible Rubber Baking Spatula
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