Description
Sour Cream Spice Cake is a moist, tender dessert flavored with warm spices like cinnamon, nutmeg, and cloves, and enriched with tangy sour cream. It’s perfect for fall, cozy gatherings, or an everyday sweet treat.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Add the dry ingredients in batches, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with glaze or cream cheese frosting.
Notes
Chopped nuts like walnuts or pecans add a nice crunch.Stir in raisins or chopped apples for extra sweetness and moisture.Greek yogurt can be used instead of sour cream.Add a streusel topping before baking for a coffee cake variation.The cake tastes even better the next day as flavors settle.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
