Sour Milk Spice Cake Recipes

SOUR CREAM SPICE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
• In large bowl, beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Frost cake with frosting.

SPICE CAKE WITH LEMON SAUCE

Steps:

• For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.
• Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.
• Sift together the flour, baking soda, cinnamon, cloves and nutmeg.
• Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat.
• Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.
• For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes.
• Serve the cake warm or room temperature with the lemon sauce.

AMISH SPICE CAKE

Steps:

• 1. Preheat oven to 350 F.
• 2. Cream sugar and butter or margarine together until fluffy; add eggs and beat until light.
• 3. Sift together all dry ingredients, then add them alternately with the milk to the creamed mixture, beating well after each addition; mix in the vanilla.
• 4. Pour batter into a greased 9 X 13-inch baking pan (I used nonstick cooking spray); bake in preheated oven for 35 to 40 minutes.

SPICED SNACKING CAKE

Steps:

• Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on two sides; brush parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and cardamom.
• In a medium bowl, whisk together egg and yolk, sour cream, oil, vanilla, and 3 tablespoons milk until combined. Add egg mixture to flour mixture; stir until smooth (batter will be thick). Transfer to prepared pan, smoothing top with an offset spatula.
• Bake until lightly golden and top of cake springs back when lightly pressed, 35 to 40 minutes. Transfer pan to a wire rack; let cool 30 minutes. Using overhangs, transfer cake from pan to rack; let cool completely.
• In a small bowl, whisk together confectioners' sugar, remaining 1 1/2 tablespoons milk, vanilla seeds, 1 1/2 teaspoons lemon zest (or up to 1 tablespoon, for a zesty bite), and 1 tablespoon lemon juice until smooth and pourable. (If glaze is too thick, add up to remaining 2 tablespoons lemon juice.)
• Pour over top of cake, spreading to edges with offset spatula. Allow to set before slicing, about 30 minutes. Cake can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.

SOUR MILK SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch baking pan.
• Combine and sift sugar, flour, soda, salt, cinnamon and cloves. Make a well in the center and pour in the milk and oil. Mix until combined, then add nuts.
• Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes.

SOUR MILK CAKE

Steps:

• Beat egg whites until stiff.
• In another bowl cream shortening, brown sugar, egg yolks, and vanilla.
• Cream for 5 minutes.
• Add sour milk.
• Sift the baking soda, cinnamon, cloves, ginger, nutmeg, salt and flour together; 1/2 cup nuts or raisins may be added to the dry ingredients.
• Add the dry ingredients to the creamed mixture.
• Beat for 2 minutes; fold in egg whites.
• Pour into 2 layer pans that have been greased and lined with wax paper.
• Spray with Pam.
• Bake at 350 degrees Fahrenheit for 25 minutes or until done.

SOUR MILK SPICE CAKES

Steps:

• 2 tablespoons lemon juice to 1 cup milk will sour it.
• Soak raisins in hot water.
• Drain raisins.
• Flour raisins with 1/2 cup flour.
• Cream butter and sugar together.
• Add eggs.
• Sift dry ingredients together except soda.
• Dissolve baking soda in sour milk and add to dry ingredients.
• Beat wet and dry ingredients together until well mixed.
• Add floured raisins and mix .
• Fill mixture into paper cups in muffin pan.
• Bake 425°F for 12 minutes or until inserted toothpick comes out clean.
• Let cool.

KIM'S BUTTERMILK SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk together flour, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, and allspice in a bowl until well combined.
• Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract. Add in half of the flour mixture, and stir until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter into the prepared pan and spread into an even layer.
• Bake in the preheated oven until the middle of the cake springs back lightly when touched, 40 to 45 minutes. Remove from the oven and allow the cake to cool completely before frosting.
• For the frosting, cream butter in a large bowl until smooth. Add cream cheese and beat until thoroughly combined. Mix in confectioners' sugar, 1 cup at a time, and beat until smooth after each addition. Mix in vanilla and salt. Add in heavy cream and beat until frosting is smooth, about 2 minutes. Frost cooled cake as desired.

SOUR CREAM SPICE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk, flour, allspice, baking soda, cinnamon, cloves and salt; add to creamed mixture alternately with sour cream, beating well after each addition. With clean beaters, beat egg whites on medium speed until stiff. Fold into batter., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan over low heat, combine brown sugar, egg whites, water and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 20 minutes., Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers.