Sour Cream Nut Cake
A rich, moist nut cake with a tangy sour cream flavor, perfect for special occasions or teatime, offering a delightful combination of sweetness and nuttiness.
Ingredients
Instructions
- Cream butter or oleo and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift cake flour three times; mix soda into the sour cream.
- Alternately add flour and sour cream to the creamed mixture, beginning and ending with the flour.
- Add vanilla and chopped nuts; mix well.
- Pour batter into greased pan and bake for 1 1/2 hours at 300°F.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with sugar. If you prefer a nut-free version, you can substitute the nuts with chocolate chips or dried fruit. Using Greek yogurt instead of sour cream can add a tangy flavor. If you find the batter too thick, a splash of milk can help achieve the desired consistency.
Serving Suggestions
This Sour Cream Nut Cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. Pair it with a cup of coffee or tea for a delightful afternoon snack. It also complements fruit salad or a light citrus glaze, making it a perfect dessert for gatherings.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, or enjoy cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Nut Cake contains roughly 2123 calories, with 14g protein, 135g carbohydrates, and 123g fat. It is an excellent source of iron (30% of the Daily Value), vitamin C (30% of the Daily Value), and protein (28% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
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 substitute the cake flour with all-purpose flour?
Yes, you can use all-purpose flour instead of cake flour, but the texture may be slightly denser. To mimic cake flour, remove 2 tablespoons of all-purpose flour for every cup used and replace it with cornstarch.
What type of nuts work best for this recipe?
Chopped walnuts or pecans are traditional choices that add a nice crunch and flavor. However, feel free to experiment with other nuts like almonds or hazelnuts, depending on your preference.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. Also, the edges should slightly pull away from the sides of the pan, indicating it's ready to be removed.
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).