Nana Sour Cream Cake Recipes

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 COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

BANANA-SOUR CREAM CAKE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.
• Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition.
• Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top side down, on plate; spread with some of the frosting. Top with remaining cake half, top side up. Spread top and sides with remaining frosting. Press nuts into sides.

SOUR CREAM BANANA CAKE

Steps:

• Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
• Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
• To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.

NANA LENA'S SOUR CREAM COFFEE CAKE

Steps:

• Cream shortening and sugar together.
• Sift flour, baking powder, baking soda, and salt together.
• Add eggs to creamed mixture, one at a time, continuing to mix, on low speed.
• Alternate adding the Sour Cream and Flour to the mixture.
• Add Vanilla, and chocolate chips OR Cinnamon sugar mixture; stir well.
• Nana made this in a bundt pan, greased and floured (or non-stick).
• Bake at 350f for 45 mins to an hour. Done when toothpick inserted comes out clean.

NANA'S SOUR CREAM POUND CAKE

Steps:

• Preheat oven 325 cream butter, Crisco, sugar till smooth and pale add eggs one at a time , add flour a little at a time add milk, sour cream and butternut (don't over mix) pour in greased bundt pan bake 1 hour & 5 mins or till golden brown.
• Glaze optional - 2 c powdered sugar, 1 tsp vanilla, 3 Tbsp milk; mix well. Pour over cake or dust with powdered sugar.

GRANDMA NANA'S SOUR CREAM COFFEE CAKE

Steps:

• cream margarine with sugar.
• Add 2 beaten eggs and the vanilla.
• Add all dry ingredients at once with the sour cream and mix until thoroughly moist.
• Spread 2/3 of batter on bottom of a well greased bundt pan.
• Sprinkle filling on top.
• Add remaining dough on top and sprinkle remaining topping.
• Using a knife slice through cake and the eight shape to swirl filling through entire cake.
• Bake in moderate oven (350 degrees) for 35-40 minutes.

NANA SOUR CREAM CAKE

Steps:

• First preheat the oven to 350F. Then in a large bowl beat the first 5 ingredients with a mixer on low speed just until moistened. Stop frequently to scrape the bootom & sides of the bowl. Then beat on medium speed for about 2 mins. Pour into a greased & flour 13x9 inch pan.
• Next bake for 35 mins or until toothpick comes out clean & cool completely. Then beat the cream cheese & butter with the mixer until fully blended. Slowly beat in the sugar.
• Then remove the cake from the pan. Carefully cut the cake in half using a serrated knife. Place 1 half top side down on a plate & spread with cream cheese frosting. Then top with the other half of the cake top side up & frost with remaining frosting. Then press the nuts into the sides & keep refrigerated.