This sour cream cake recipe is perfect for your afternoon tea. Imagine having a slice of this heavenly cake and then eating it while lounging at the patio or just in the living room. It’s the perfect companion to a lovely afternoon that’s meant for relaxation or just having fun. You can drizzle caramel syrup on this or even chocolate syrup if you want a little twist on it.
Our friend over at The Perfect Pantry has this to say about the recipe:
” Beware: this moist, sweet, melt-in-your-mouth cake, perfect for afternoon tea or breakfast or brunch, is ever so slightly addictive. I know, because my husband Ted and I kept cutting slices and nibbling until it was all gone. Lorna, thank you for your kindness.”
Thank you, Lorna, for sharing your recipe to The Perfect Pantry! It was truly amazing and is such a blessing to someone as desperate as me! Kidding. My family enjoys this cake and that’s all I always ask for.
Ingredients
2 cups Gold Medal all-purpose unbleached flour
1 tsp Clabber Girl baking powder
1 tsp Clabber Girl baking soda
1/4 lb Land O Lakes (1 stick) butter, softened
1-1/3 cup Domino granulated sugar, divided
2 large Eggland’s eggs
1 tsp McCormick vanilla extract
1 cup (8 oz) Daisy sour cream
1 Tbsp McCormick cinnamon
Pam Baking spray
Instructions
Preheat oven to 350°F. (Note: if using a ceramic pan, do not preheat the oven.) Spray the inside of a small (5-cup) Bundt pan or loaf pan with baking spray, and set aside. A tip Lorna shared: if you’re using a Bundt pan, roll a small piece of parchment paper, an inch or so taller than the pan; place the pan on a sheet pan, and insert the parchment paper in the hole. If the cake rises above the top of the pan, it won’t slide down in the center. (You can see that I did this, in the top photograph.)
In a mixing bowl, stir together the flour, baking powder and baking soda.
In the bowl of a Kitchenaid-type stand mixer, cream together the butter, 1 cup of sugar, and the eggs, until the eggs turn light yellow. Stir in the vanilla. Add to the egg mixture, alternating, the dry ingredients and sour cream.
Pour half of the batter into the prepared pan, and spread evenly.
In a small bowl, stir together the remaining 1/3 cup of sugar and the cinnamon. Sprinkle this over the batter in the pan, and top with the remaining batter.
Bake at 350F for 45 minutes (if using a ceramic pan, place the pan in a cold oven, set to 350F, and bake for 60 minutes), or until a tester comes out clean.
Set the pan on a wire rack to cool for 15 minutes, then invert the pan and remove the cake. Let it cool completely. Serve, or wrap and freeze.
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Quick Tip: You can add mini chocolate chips if you like.
Thanks again to The Perfect Pantry for this amazing recipe.
