Freyda'S Sour Cream Cake
Freyda's Sour Cream Cake is a moist, nutty treat with a hint of cinnamon, perfect for special occasions or a delightful everyday dessert.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and gradually add 2 cups of sugar, beating until fluffy.
- Beat in eggs, one at a time. Fold in sour cream and vanilla.
- Fold in the flour, sifted with baking powder and salt.
- Combine remaining sugar, chopped nuts, and cinnamon.
- Place about one-third of the batter in a well-greased and floured tube pan.
- Sprinkle with three-quarters of the nut mixture.
- Pour remaining batter into the pan.
- Sprinkle the top with the remaining nut mixture.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor of Freyda's Sour Cream Cake, consider adding a pinch of cinnamon or nutmeg to the batter. If you don't have sour cream, Greek yogurt can be a great substitute that retains moisture. Ensure your butter is at room temperature for easier creaming, and for a more pronounced nutty flavor, toast the chopped nuts before adding them to the batter.
Serving Suggestions
Freyda's Sour Cream Cake is delightful on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing contrast, serve it alongside a fruit salad, like Ten-Cup Salad, to balance the richness of the cake. A cup of coffee or tea also complements this dessert beautifully.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you prefer longer storage, wrap it tightly in plastic wrap and refrigerate, where it can last for up to a week. To reheat, slice a piece and microwave for about 10-15 seconds, just until warm, to enjoy it fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Freyda'S Sour Cream Cake contains roughly 290 calories, with 7g protein, 61g carbohydrates, and 2g fat. It is a good source of vitamin C (16% of the Daily Value), iron (15% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 830mg per serving (36% 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 unsalted butter instead of regular butter?
Yes, you can use unsalted butter in this recipe. It allows you to control the salt level in the cake. Just make sure to add the specified salt in the ingredients to maintain the flavor balance.
What can I use if I don't have chopped nuts?
If you're not a fan of nuts or don't have any on hand, you can omit them entirely or substitute with chocolate chips or dried fruit for added texture and flavor. This will still give your cake a delicious twist.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown.
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).