Sour cream cake from Great Cakes: Over 250 Recipes to Bake, Share, and Enjoy by Carole Walter

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 23, 2022

    I really liked the texture of this cake - tender, lighter than pound cake, and no gumminess at all. The flavor of the plain base version of this cake is very simple and buttery. We used the cake for a dessert with vanilla ice cream and black raspberry sauce and it worked great for that. I used unbleached vs. bleached cake flour and "superfine sugar" I made by processing regular granulated sugar in a food processor for 30 seconds - both seemed to work fine. I baked the cake in a large, 15-cup capacity bundt pan and it was done (perhaps a bit overdone at 208-210F in center) in only 45 minutes - next time I'll check it at 40 minutes. Cake developed a brown crust during baking but it wasn't bitter and softened thoroughly after storage overnight.

  • stef on January 12, 2019

    Made this sour cream cake again but this time added zest of 2 lemons, 1/3 cup poppy seeds and lemon extract. After baking I brushed it with lemon syrup

  • stef on September 20, 2015

    This is a very good moist coffeecake with just the right amount of sweetness and cinnamon. Perfect for heritage bundt pan. This book has wonderful step by step instructions

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