Sour Cream Cake(By Ilene A. Nichols)
A moist, flavorful sour cream cake with a cinnamon walnut topping, perfect for dessert or tea, appealing to those who enjoy rich, creamy baked goodies.
Ingredients
Instructions
- Take 3/4 cup of sugar and mix it with the chopped walnuts and cinnamon to prepare the topping.
- Cream the butter until smooth, then add the remaining sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine half of the flour, baking soda, and baking powder with a dash of salt in a separate bowl.
- Mix this dry mixture with half of the sour cream, butter, eggs, and sugar until well combined.
- Add the remaining flour and sour cream to the batter, mixing gently until smooth.
- Pour batter into a prepared baking pan, sprinkle with the cinnamon walnut topping, and bake 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. You can substitute Greek yogurt for sour cream for a tangy twist. If you don't have walnuts, pecans or almonds work well too. To make it extra special, consider adding some lemon zest for a refreshing flavor boost. This cake is also fantastic with a glaze, similar to that on a Dessert Cake.
Serving Suggestions
Serve the cake as a delightful afternoon treat with a cup of coffee or tea. It pairs beautifully with fresh fruit or whipped cream for a dessert option. Consider serving it alongside Angel Food Strawberries for a colorful dessert table. A scoop of vanilla ice cream also complements the rich flavors perfectly, making it a versatile choice for various occasions.
Storage & Reheating
Store any leftover Sour Cream Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it will last up to a week. To reheat, warm slices in the microwave for 10-15 seconds or enjoy it cold. This cake can also be frozen for up to three months; wrap it tightly before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cake(By Ilene A. Nichols) contains roughly 433 calories, with 7g protein, 58g carbohydrates, and 6g fat. It is a good source of calcium (15% of the Daily Value), protein (14% of the Daily Value), and iron (14% 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 in this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend, but the texture may vary slightly. If using whole wheat flour, consider using half whole wheat and half all-purpose for a better rise. Always check the packaging for specific measurements, as they may differ from regular flour.
How can I make the cake more flavorful?
To enhance the flavor, add a teaspoon of almond extract along with the vanilla. You could also incorporate citrus zest, such as lemon or orange, for an added layer of complexity. Spices like nutmeg or cardamom can also be included for a warm, aromatic touch.
Can I make this cake ahead of time?
Absolutely! This Sour Cream Cake actually tastes better the next day as the flavors meld together. You can bake it a day in advance and store it covered at room temperature. Just make sure to let it cool completely before wrapping it to maintain its 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).