Bea'S Sour Cream Cake
A moist, rich sour cream cake with a tender crumb, perfect for special occasions or family gatherings, offering a delightful balance of sweetness and tang.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Cream together the sugar and butter until light and fluffy.
- Add the egg yolks, one at a time, beating well after each addition.
- Alternately add the sifted flour and soda with the sour cream, beginning and ending with the flour.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into a greased Bundt or tube pan.
- Bake for 1 1/2 hours at 300°F (150°C) until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using high-quality butter and fresh eggs. If you don't have sour cream, plain yogurt can be a great substitute for moisture. Ensure your butter is at room temperature for easier creaming. Sifting the flour is essential to avoid a dense cake. To enhance the taste, try adding a teaspoon of vanilla extract or a hint of lemon zest.
Serving Suggestions
This Sour Cream Cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a simple glaze. Pair it with fresh berries or serve alongside a scoop of vanilla ice cream for a delicious dessert. It also goes well with a cup of coffee or tea. For a more substantial meal, consider serving it with dishes like Garden Peas And Asparagus for a balanced meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, and it will last for about a week. If you prefer to enjoy it later, you can freeze individual slices wrapped tightly in plastic wrap and then foil. To reheat, simply let it sit at room temperature or warm it in the microwave briefly.
Nutrition & Diet Analysis (per serving)
Each serving of Bea'S Sour Cream Cake contains roughly 1257 calories, with 21g protein, 161g carbohydrates, and 61g fat. It is an excellent source of vitamin C (73% of the Daily Value), protein (42% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 508mg 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 a different type of flour for this recipe?
Yes, you can experiment with different types of flour, but all-purpose flour is recommended for the best texture. If you want a gluten-free option, use a gluten-free flour blend, keeping in mind that it may alter the cake's texture slightly.
How do I ensure my cake doesn’t stick to the pan?
To prevent sticking, make sure to grease the Bundt or tube pan thoroughly with butter or margarine and dust it with flour. Alternatively, you can use a non-stick cooking spray designed for baking. Let the cake cool in the pan for about 10-15 minutes before inverting it onto a plate.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing or measuring errors. Ensure you measure the flour correctly and avoid overmixing after adding the egg whites. If you find that this happens often, consider using a kitchen scale for accuracy.
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).