Sour Cream Cake

simplysundaysfoodblog

6 years ago

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

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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

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

Simply Sundays ~ Sour Cream Cake

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

Course Dessert

Cuisine American

Keyword Cake

Prep Time 15

Cook Time 45

Servings 10 Servings

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 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