SOUR CREAM SPICE CAKE
Edna Hoffman, Hebron, Indiana, perks up a meal with this old-fashioned layer cake. The dense cake is rich in spices, while the frosting is fluffy and sweet.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk, flour, allspice, baking soda, cinnamon, cloves and salt; add to creamed mixture alternately with sour cream, beating well after each addition. With clean beaters, beat egg whites on medium speed until stiff. Fold into batter., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan over low heat, combine brown sugar, egg whites, water and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 20 minutes., Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers.
Nutrition Facts :
3-LAYER SOUR CREAM CAKE WITH CREAM CHEESE FROSTING
Steps:
- For the sour cream cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with cooking spray.
- Combine the flour, baking powder and salt in a large bowl. Reserve.
- Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs, one at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour.
- Divide the batter evenly among the cake pans and bake until a toothpick inserted into the middle of a cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
- For the cream cheese icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Spread icing on each layer, stack layers and cover with icing.
SOUR CREAM FROSTING
Delicious and versatile sour cream frosting to go with all types of pound cake.
Provided by LillysMom
Categories Desserts Frostings and Icings
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.
Nutrition Facts : Calories 162 calories, Carbohydrate 27.8 g, Cholesterol 14.4 mg, Fat 5.9 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 81.1 mg, Sugar 27 g
SPICY SOUR CREAM CAKE W/SOUR CREAM FROSTING
Number Of Ingredients 18
Steps:
- Heat oven to 350° F. Cream sugar and margarine in a medium bowl. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, salt, and spices. Add alternately with sour cream to creamed mixture, beginning and ending with dry ingredients. Stir in nuts. Divide batter between 2 greased and floured 8-inch cake pans. Bake for 30 to 35 minutes. Remove cool on racks. Prepare the following frosting.Sour Cream Frosting:*In a small saucepan, melt margarine with cocoa. Remove from heat stir in sour cream and vanilla. Place sugar in a small mixing bowl add chocolate mixture. Beat until smooth and creamy add additional sour cream if needed for desired spreading consistency. Frost cooled cake.
Nutrition Facts : Nutritional Facts Serves
SPICY SOUR CREAM CAKE
Here's an easy way to get homemade flavor from a spice cake mix. Just add sour cream and chopped nuts and-voilà! Spicy Sour Cream Cake.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Beat cake mix, eggs, sour cream, oil and 1/2 cup water in large bowl with electric mixer on low speed just to moisten, scraping side of bowl often. Beat on medium speed 2 minutes. Stir in nuts.
- Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; loosen from side of pan with spatula or knife and gently remove cake. Cool completely on wire rack. Spread top with frosting .
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
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