Sugar Cakes
Sweet and tender sugar cakes with rich vanilla flavor, perfect for dessert or tea time, appealing to those who love classic baked treats with a tender crumb.
Ingredients
Instructions
- Cream the sugar and Crisco together until well blended.
- Add eggs one at a time, beating after each addition.
- In a separate bowl, mix buttermilk and baking soda until combined.
- Sift together flour and baking powder.
- Alternate adding the flour mixture and buttermilk mixture to the creamed mixture, starting and ending with the flour.
- Stir in vanilla extract.
- Pour batter into prepared baking pan and bake at 350°F for 10 minutes.
Tips & Substitutions
For an extra flavor twist, consider adding a pinch of nutmeg or cinnamon to the batter. If you don't have buttermilk, you can easily make a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Be sure to sift the flour and baking powder well to avoid any lumps in the sugar cakes.
Serving Suggestions
These sugar cakes are delightful on their own but can also be served with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness. They pair beautifully with a cup of tea or coffee, making them a perfect accompaniment to a cozy afternoon. Consider serving alongside a slice of the Night Hawk Corn Bread Muffin for a comforting meal.
Storage & Reheating
Store leftover sugar cakes in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week. To reheat, place them in a microwave for about 10-15 seconds or warm them in an oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar Cakes contains roughly 162 calories, with 6g protein, 27g carbohydrates, and 4g fat. It is an excellent source of calcium (33% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1854mg per serving (81% 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 butter instead of Crisco?
Yes, you can substitute butter for Crisco in this recipe. However, using butter will add a richer flavor and slight variation in texture. Just ensure that the butter is softened before creaming with the sugar.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a little more buttermilk, one tablespoon at a time, until you reach the desired consistency. This will keep the sugar cakes light and fluffy.
Can I freeze sugar cakes?
Absolutely! Sugar cakes can be frozen for up to three months. Just ensure they are completely cooled, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw them in the refrigerator before serving.
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).