Sour Cream Plain Cake
A moist and flavorful sour cream plain cake with rich vanilla and a tender crumb, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Cream together margarine and sugar.
- Add slowly the egg yolks, flour, vanilla, soda, salt, and sour cream, mixing well after each addition.
- Mix all ingredients together until smooth.
- Fold in 6 stiffly beaten egg whites.
- Pour the batter into a greased Bundt pan and bake at 300°F (150°C) for 1 1/2 hours.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until stiff peaks form before folding them into the batter. If you don’t have margarine, unsalted butter can be used as a substitute, though it may add a slight richness. Consider adding lemon zest for a fresh flavor twist or spices similar to those in Boiled Spice Cake for added complexity.
Serving Suggestions
This cake is delightful on its own or can be served with a dusting of powdered sugar. Pair it with fresh berries or a dollop of whipped cream for an elegant touch. It also complements a warm cup of tea or coffee beautifully, making it a perfect choice for afternoon gatherings or alongside Maggie'S Winter Salad.
Storage & Reheating
Store leftover Sour Cream Plain Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Plain Cake contains roughly 962 calories, with 18g protein, 163g carbohydrates, and 10g fat. It is an excellent source of vitamin C (74% of the Daily Value), dietary fiber (45% of the Daily Value), and protein (36% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2566mg per serving (112% 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 in this recipe?
Yes, you can substitute low-fat sour cream in this recipe. However, keep in mind that it might slightly alter the texture and moisture of the cake. The cake may not be as rich but will still be delicious.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, give it more time in the oven.
Is it necessary to grease the Bundt pan?
Yes, it is essential to grease the Bundt pan to prevent the cake from sticking. Use a non-stick spray or butter and flour the pan to ensure easy release after 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).