Best 4 Aunt Thelmas Plain Sour Cream Cake Recipes
Indulge in the delectable delight of Aunt Thelma's Plain Sour Cream Cake, a culinary masterpiece that tantalizes taste buds with its moist, tender crumb and irresistibly tangy flavor. This classic cake, hailing from the heart of Southern kitchens, holds a special place in the realm of comfort food, promising an explosion of flavors in every bite.
Crafted with simple yet carefully chosen ingredients, this humble cake boasts an unassuming appearance that belies its extraordinary taste. The secret lies in the harmonious blend of sour cream, sugar, and butter, which create a symphony of textures and flavors that will leave you craving more. With its versatility, Aunt Thelma's Plain Sour Cream Cake serves as the perfect canvas for a variety of toppings and fillings, inviting you on a culinary adventure.
Dive into the sweetness of the Classic Sour Cream Cake, a timeless recipe that captures the essence of this beloved dessert. Embark on a journey of tangy delight with the Lemon Sour Cream Cake, where citrusy zest elevates the cake's flavor to new heights. Discover the indulgent richness of the Chocolate Sour Cream Cake, a decadent treat that satisfies even the most discerning chocolate lover. And for those seeking a gluten-free option, the Gluten-Free Sour Cream Cake offers a delightful alternative without compromising on taste.
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.
SOUR CREAM CAKE
Soft vanilla Sour Cream Cake made from scratch.
Provided by Jessica Holmes
Categories Cake
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- In a large mixing bowl, add flour, baking powder, sugar and salt. In a separate bowl, add oil, vanilla and egg. Beat briefly with fork just to break up the egg yolk.
- Add to dry ingredients along with the sour cream and stir to combine. The cake batter will be very thick (see photo below) - this is ok.
- Transfer cake batter to your cake pan and gently smooth the top. Bake cake for approximately 35-40 minutes or until a skewer inserted in the middle comes out clean.
- Leave cake to cool slightly before carefully removing from cake pan and leaving on a wire rack to cool completely.
- To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until smooth and creamy. Add vanilla and sugar and beat slowly until it starts to come together. Add sour cream and continue to beat until smooth.
- Cover top of cake with sour cream frosting and serve.
Nutrition Facts : ServingSize 1 slice, Calories 519 calories, Sugar 52.7 g, Sodium 77.3 mg, Fat 25.8 g, SaturatedFat 17.5 g, TransFat 0.2 g, Carbohydrate 70.7 g, Fiber 0.6 g, Protein 3.5 g, Cholesterol 57.7 mg
GRANDMA'S SOUR CREAM POUND CAKE
This is a recipe the whole family loves. It's always a hit!
Provided by LVJOANNE
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
- Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 56.7 g, Cholesterol 137.1 mg, Fat 28.1 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 17.1 g, Sodium 290.2 mg, Sugar 38.2 g
SOUR CREAM POUND CAKE
Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.
Provided by Will Barber
Categories Desserts Cakes Pound Cake Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
- Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
- Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 44.9 g, Cholesterol 85.3 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 120.2 mg, Sugar 30.2 g
Tips:
- Use room temperature ingredients: This will help the cake batter to mix more evenly and smoothly.
- Don't overmix the batter: Overmixing can make the cake tough.
- Bake the cake in a preheated oven: This will help the cake to rise evenly.
- Don't open the oven door while the cake is baking: This can cause the cake to fall.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
Aunt Thelma's Plain Sour Cream Cake is a classic recipe that is sure to please everyone. It is a moist and flavorful cake that is perfect for any occasion. The sour cream in the cake batter makes it extra moist and tender, while the vanilla extract and almond extract add a delicious flavor. This cake is also very easy to make, so it is perfect for busy home cooks. Whether you are a beginner baker or a seasoned pro, you are sure to love this recipe.
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