Spice Sour Cream Cake
A warmly spiced sour cream cake with cinnamon, cloves, and nutmeg, perfect for cozy gatherings or special occasions, offering moist texture and rich flavor.
Ingredients
Instructions
- Cream fat and sugar together until well blended.
- Add sour cream, eggs, cinnamon, cloves, nutmeg, vanilla, salt, baking soda, and baking powder; beat for 2 minutes.
- Pour the batter into two greased and waxed paper-lined cake pans.
- Bake in a moderate oven for 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool and frost with marshmallow frosting.
Tips & Substitutions
For a richer flavor, consider using unsalted butter as your fat, and you can substitute Greek yogurt for sour cream if needed. To enhance the spice profile, feel free to add a pinch of cardamom. Ensure your eggs are at room temperature for better incorporation into the batter. If you prefer a lighter cake, sift the flour before measuring.
Serving Suggestions
This Spice Sour Cream Cake is delightful on its own but can be complemented with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Mom'S Pudding And Pie Filling for a contrasting texture. Serve it alongside a cup of spiced tea or coffee for a cozy dessert experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in an oven set to 350°F for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spice Sour Cream Cake contains roughly 792 calories, with 1g protein, 9g carbohydrates, and 76g fat. It is a good source of calcium (13% 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 fat?
Yes, you can use vegetable oil or coconut oil as alternatives to butter. Each will impart a slightly different flavor and texture, so choose according to your preference. If using coconut oil, make sure it's melted but not hot when adding to the mixture.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached. If it comes out wet with batter, continue baking for a few more minutes, checking frequently to avoid overbaking.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance. Allow them to cool completely, then wrap them tightly in plastic wrap and store in the refrigerator. Frost just before serving to maintain freshness and presentation.
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).