Mother'S Sour Cake
A rich and moist sour cream cake with a tender crumb, featuring buttery flavor and a delicate sweetness, perfect for dessert or special occasions.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Butter a Bundt pan.
- Using a mixer, beat the butter with the granulated sugar until fluffy.
- Beat egg yolks and blend well into the butter mixture.
- In a separate bowl, sift together the all-purpose flour and baking soda.
- Add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with the flour mixture.
- Stir in vanilla extract.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into the prepared Bundt pan.
- Sprinkle superfine sugar over the top if desired.
- Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Tips & Substitutions
To ensure the cake rises properly, make sure your baking soda is fresh and sift the flour to prevent lumps. If you don't have superfine sugar, you can pulse granulated sugar in a food processor to achieve a finer texture. For a subtle twist, consider adding lemon zest to the batter or serving it with a side of Baked Fruit Cocktail for a refreshing contrast.
Serving Suggestions
This cake is delightful on its own, but you can enhance it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Carol'S Baked Twice Potato Casserole as a complementary side for a brunch. For an elegant touch, dust the top with powdered sugar before serving.
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 it for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Sour Cake contains roughly 468 calories, with 2g protein, 87g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 464mg per serving (20% 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 low-fat sour cream instead of regular?
Yes, you can substitute low-fat sour cream for regular sour cream, but it may slightly alter the texture and richness of the cake. The cake might be a bit less moist, so consider adding a tablespoon of milk if the batter seems too thick.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, usually after about 60 minutes. Keep an eye on it in the last 10 minutes of baking, as ovens can vary. If the top is browning too quickly, you can tent it with foil.
Can I make this cake in advance?
Absolutely! This cake actually tastes better the next day as the flavors meld. You can bake it a day in advance and store it covered at room temperature. Just remember to let it cool completely before wrapping it to keep it moist.
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).