Sarahs Sour Cream Cake Recipes
RUSSIAN SOUR CREAM CAKE
This easy Russian cake is made with only 3 ingredients and then filled with a delicious cream made of sour cream, sugar, and lemon juice.
Provided by Oleshka
Categories World Cuisine Recipes European Eastern European Russian
Time 2h5m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
- Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
- Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
- Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 52.6 g, Cholesterol 73.5 mg, Fat 10.1 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 5.7 g, Sodium 42.6 mg, Sugar 40.2 g
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
SARA'S CLASSIC SOUR CREAM COFFEE CAKE
This timeless coffee cake is one of Sara Foster's biggest sellers at Foster's Markets in North Carolina.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 14
Steps:
- Prepare the filling: In a small bowl, combine brown sugar, cinnamon, flour, and pecans; set aside.
- Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-inch nonstick Bundt pan with cooking spray; set aside.
- Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, starting on low speed, then increasing speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl.
- While beating on low speed, add the flour mixture, alternating with sour cream, and beginning and ending with the flour mixture. Beat just until well combined, scraping down sides several times.
- Spoon half the batter into the prepared pan. Sprinkle evenly with the reserved filling. Top with remaining batter.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 to 15 minutes, then turn the cake out onto a rack to cool completely. Dust with confectioners' sugar.
SYBIL'S SOUR CREAM POUND CAKE
My grandmother was famous for this cake. She lived in a small Southern town, and for her, to love you was to feed you. This cake always meant love. Anytime there was a funeral, an illness, a family reunion, or any special occasion, she would show up with her sour cream pound cake. When she passed away, everyone who spoke at her funeral mentioned this cake. For all those who requested the recipe...here it is!
Provided by REGINAHARRIS
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.
- Beat butter, sugar, and shortening together with an electric mixer until creamy and fluffy. Add eggs, one at a time, beating well after each addition.
- Sift flour and baking powder together in another bowl. Add to creamed mixture, alternating with milk and sour cream. Mix in vanilla extract and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 30 minutes.
Nutrition Facts : Calories 609.6 calories, Carbohydrate 79.3 g, Cholesterol 127 mg, Fat 30.4 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 15.1 g, Sodium 171.5 mg, Sugar 50.6 g
SARAH'S SOUR CREAM COOKIES
These actually came from Sarah's x-mother in law's mother but Sarah is the one who makes them for us. Excellent cookies and you can change the same basic recipe up quite a bit.
Provided by Hill Family
Categories Drop Cookies
Time 27m
Yield 8 dozen
Number Of Ingredients 8
Steps:
- Beat sugar, margarine and eggs together.
- Sift dry ingredients together.
- Add liquid flavoring (vanilla or see below) to sour cream.
- Add dry ingredients to margarine mixture alternately with sour cream mixture, mixing well.
- Drop by spoonfuls on cookie sheet. Grease the bottom of a glass and dip in sugar, flatten cookies.
- Bake at 350° for 10-12 minutes.
- *Alternative flavoring combinations: in lieu of vanilla. 1 tsp lemon or 1 tsp cinnamon & 1 tsp nutmeg & 1/2 tsp cloves. 1/4 cup cocoa & 1 tsp vanilla. Brown sugar in lieu of white and 1 tsp vanilla.
Nutrition Facts : Calories 672.3, Fat 27.6, SaturatedFat 16.7, Cholesterol 115, Sodium 536.3, Carbohydrate 98.3, Fiber 1.7, Sugar 50.7, Protein 8.6
GRAMMA HAAKE'S SOUR CREAM POUND CAKE
A decadent, heavy, and sweet sour cream pound cake, the best I have ever had!
Provided by FLDeb
Categories Desserts Cakes Pound Cake Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Grease and flour a 10-inch tube pan.
- Cream sugar and butter together in a bowl until smooth. Add vanilla extract and mix. Add eggs one at a time, mixing well after each addition.
- Sift flour, salt, and baking soda together in another bowl. Add to the butter mixture, alternating with sour cream. Mix well. Pour batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) until a toothpick inserted into the center of the oven comes out clean, about 2 hours.
Nutrition Facts : Calories 589 calories, Carbohydrate 74.9 g, Cholesterol 162.3 mg, Fat 29.8 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 17.9 g, Sodium 123.5 mg, Sugar 50.4 g
SARAH'S SOUR CREAM CAKE
This came from Sarah's friend Linda and it is to die for. This cake is so easy to take camping. It is our favorite camping cake. Good without frosting and gets more moist by the day.
Provided by Hill Family
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Beat the cake mix and eggs together. Beat in the sugar, oil and sour cream.
- Pour 1/2 the mixture in a 9x13 inch greased and floured pan. Sprinkle with 1/2 the sugar and cinnamon.
- Pour remaining cake in pan and sprinkle remaining sugar and cinnamon.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 555.4, Fat 34.4, SaturatedFat 9.9, Cholesterol 106.7, Sodium 389.1, Carbohydrate 57.5, Fiber 1.7, Sugar 36.1, Protein 6.3
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