Sour Cream Spice Cake
A moist, warmly spiced cake featuring cinnamon and sour cream, perfect for cozy gatherings or as a comforting dessert with a dollop of whipped cream.
Ingredients
Instructions
- Sift 1 cup sugar, 1 1/2 cups flour, salt, baking soda, and spices together into an 8 x 8-inch ungreased pan.
- Level the mixture and make three holes in it with a spoon.
- Put vanilla in one hole, oil in the second, and vinegar in the third hole.
- Pour the warmed sour cream over the mixture and mix well until the flour disappears.
- Mix the remaining 1 tablespoon sugar, 2 tablespoons flour, and vanilla, then sprinkle over the batter in the pan.
- Bake at 350°F (175°C) for 40 to 45 minutes or until the cake springs back when touched.
Tips & Substitutions
For a lighter texture, ensure you sift the dry ingredients thoroughly before mixing. If you're out of sour cream, plain yogurt can be a great substitute. Adjust the spices to your taste; adding nutmeg or ginger can enhance the flavor profile. Also, consider using a gluten-free flour blend for a gluten-free version of this cake.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve alongside a cup of coffee or tea for a cozy afternoon treat. For a festive touch, try serving it with a drizzle of the Microwave 5 Minute Snowy White Frosting for added sweetness.
Storage & Reheating
Store any leftover sour cream spice cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week, but allow it to come to room temperature before serving for the best texture. Reheat individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Spice Cake contains roughly 352 calories, with 2g protein, 18g carbohydrates, and 31g fat. Note that it is relatively high in sodium, at 1556mg per serving (68% 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 oil in this recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Olive oil can also work but may impart a slightly different flavor. Just ensure it's a neutral oil for the best results.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, it could be due to expired baking soda. Always check the freshness of your leavening agents before baking. Additionally, ensure you mix the wet and dry ingredients just until combined to avoid overmixing, which can lead to a dense texture.
Can I add nuts or fruits to this cake?
Certainly! Chopped nuts like walnuts or pecans can add a nice crunch to the cake. You can also fold in dried fruits such as raisins or cranberries for added flavor. Just remember to adjust the baking time slightly if you add more ingredients to keep the texture right.
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).