Grandmother'S Sour Cream Cake
A moist, rich sour cream cake with a tender crumb, perfect for family gatherings and celebrations, offering a delightful tang and buttery sweetness.
Ingredients
Instructions
- Sift the flour and blend it with the baking soda.
- Cream the butter and sugar together until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Stir in the sour cream and then gradually add the flour mixture, mixing until combined.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into large, greased and floured pans.
- Bake in a preheated oven at 300°F (150°C) for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have sour cream, you can substitute with plain yogurt or buttermilk. Adding a pinch of salt can enhance the flavor. To achieve a beautiful rise, be careful not to overmix the batter once the flour is added. This cake is a great base for variations like adding lemon zest or chocolate chips.
Serving Suggestions
Serve slices of this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with Easy Texas Millionaires for a dessert spread. For a more festive presentation, dust the top with powdered sugar or drizzle it with Minty Chocolate Fudge Sauce. Fresh berries also make a lovely addition on the side.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, let it sit at room temperature for about 30 minutes, then warm it gently in the oven at 300°F (150°C) for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Sour Cream Cake contains roughly 576 calories, with 8g protein, 61g carbohydrates, and 28g fat. It is a good source of protein (16% of the Daily Value), iron (14% of the Daily Value), and calcium (10% 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 make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. This allows the flavors to meld together. If you plan to keep it longer, wrap it tightly in plastic wrap and refrigerate or freeze it, as mentioned earlier.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter or opening the oven door too early while baking. To prevent this, ensure all ingredients are at room temperature before mixing and avoid checking the cake until the last 30 minutes of baking. It's also vital to accurately measure your ingredients.
Can I add fruit to the batter?
Yes, adding fruit like blueberries or chopped peaches can enhance the flavor and texture of the cake. Just make sure to toss the fruit in a bit of flour before folding it into the batter to prevent it from sinking to the bottom during baking.
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).