Spice Cake(Peppercake)
Spice Cake (Peppercake) offers a warm, aromatic flavor profile with hints of cloves and cinnamon, making it perfect for cozy gatherings or holiday treats. Its moist texture and spiced sweetness appeal to those who love classic baked goods with a comforting, flavorful punch.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Mix baking soda and sour cream together.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add the flour, cinnamon, and cloves to the mixture.
- Stir in the sour cream and baking soda mixture until well combined.
- Spray a loaf pan with Pam or non-stick spray.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes at 325°F until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have sour cream, plain yogurt can be a great substitute. Ensure that the butter is at room temperature for easier creaming with sugar. Be careful not to overmix the batter once you add the flour to keep the cake tender. For a variation, try adding nuts or raisins for texture.
Serving Suggestions
This spice cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a festive touch, drizzle with Five Minute Chocolate Frosting for added sweetness. Serve alongside a cup of coffee or tea to enhance the flavors, making it perfect for afternoon gatherings or holiday celebrations.
Storage & Reheating
To store leftover spice cake, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Spice Cake(Peppercake) contains roughly 311 calories, with 7g protein, 66g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (44% of the Daily Value) and iron (32% of the Daily Value), and a good source of calcium and protein. It also contributes 12g 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cake may be denser and have a nuttier flavor. Consider using a blend of both flours for a lighter texture while still enjoying the health benefits of whole grains.
What can I do if I don't have baking soda?
If you don’t have baking soda, you can substitute it with baking powder, but you'll need to adjust the amount. Use three times the amount of baking powder, so for this recipe, use about 4 1/2 tsp. baking powder. Keep in mind that baking powder contains acid, so reducing other acidic ingredients like sour cream slightly may be necessary.
How can I make this cake gluten-free?
To make this spice cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure the blend is designed for baking to achieve the right texture. You may need to adjust the liquid slightly based on the blend used to maintain the desired batter consistency.
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).