Aunt Patty'S Sour Cream Cake
A moist, flavorful sour cream cake with cinnamon-sugar topping, perfect for family gatherings or special occasions, offering a tender crumb and delightful spice notes.
Ingredients
Instructions
- Separate the flour, baking soda, and baking powder.
- Cream together the butter (or oleo) and sugar until light and fluffy, then add the eggs one at a time, mixing well after each addition.
- Alternate adding the flour mixture and sour cream into the butter mixture, beginning and ending with the flour mixture.
- Stir in the vanilla extract.
- Pour the batter into a greased and floured tube or sheet pan.
- Mix the 3/4 cup sugar and cinnamon together, then use a knife to swirl some of this mixture through the batter or sprinkle on top.
- Bake at 350°F (175°C) for approximately 55 to 60 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature before creaming. If you don't have oleo, unsalted butter works well. You can substitute Greek yogurt for sour cream for a tangy flavor. To enhance the cinnamon taste, consider adding a pinch of nutmeg. This recipe can also be adapted to create a delicious Spinach Tart by incorporating fresh spinach into the batter.
Serving Suggestions
This cake pairs beautifully with freshly whipped cream or a scoop of vanilla ice cream for dessert. It can also be served alongside coffee or tea for an afternoon treat. For a complete meal, consider serving it after a hearty dish like Venison Steaks With Mushrooms And Green Peppercorn Butter. It’s perfect for gatherings and can be enjoyed any time of the day.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 15-20 seconds until warm or enjoy it cold. If freezing, wrap slices tightly in plastic wrap and aluminum foil for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Patty'S Sour Cream Cake contains roughly 415 calories, with 5g protein, 49g carbohydrates, and 12g fat. It is a good source of calcium (16% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 497mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may make the cake denser. You might want to use a 50/50 blend for a lighter texture.
What can I do if I don't have sour cream?
If you're out of sour cream, you can use plain yogurt or buttermilk as a substitute. Greek yogurt works particularly well due to its similar texture and tangy flavor.
Can I add fruit to this cake?
Absolutely! Adding fruit like blueberries or chopped apples can enhance the flavor. Just be sure to adjust the baking time slightly if you add too much moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).