SOUR CREAM SPICE CAKE
Four simple steps are all it takes to bake this classic cake spiced with cinnamon, nutmeg and cloves. If frosting is desired, use directions for frosting found in this recipe Apple Cake with Browned Butter Frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 26 g, TransFat 1 g
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.
SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING
Categories Cake Dairy Dessert Bake Orange Spice Fall Birthday Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
- Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)
SOUR CREAM SPICE CAKE
Edna Hoffman, Hebron, Indiana, perks up a meal with this old-fashioned layer cake. The dense cake is rich in spices, while the frosting is fluffy and sweet.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
ALLSPICE CREAM CHEESE FROSTING
Cream cheese frosting with a little extra something. This is a good frosting for spice cakes that contain allspice.
Provided by v monte
Categories Desserts Frostings and Icings Cream Cheese
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 48.3 g, Cholesterol 25.9 mg, Fat 9.2 g, Protein 0.8 g, SaturatedFat 5.8 g, Sodium 70.6 mg, Sugar 47.2 g
SOUR CREAM SPICE CAKE WITH ORANGE CLOVE CREAM CHEESE ICING
I searched and searched this year for a non-pumpkin spice cake, starting with a mix, to make for Thanksgiving. Since I couldn't find one, I invented one. Enjoy!!
Provided by HerbofGrace
Categories Dessert
Time 1h
Yield 1 9 inch round cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- Sift cake mix and spices into a mixing bowl.
- Add sour cream, milk, eggs and oil.
- Beat at low speed until dry ingredients are incorporated.Beat at high speed for 3 minute.
- Pour batter into appropriate sized pans. (Look at cake mix package for suggestions. I used 2 nine inch round pans).
- Bake according to cake mix package instructions. Cool before icing.
- Icing:.
- Put the zest of two oranges into a mixing bowl.
- Mix the cream cheese, zest, and 1 tbsp juice until smooth.
- Gradually add pwd sugar until you reach desired consistency and sweetness.
Nutrition Facts : Calories 547, Fat 32.7, SaturatedFat 15.2, Cholesterol 124.6, Sodium 448.6, Carbohydrate 57.1, Fiber 1.6, Sugar 43, Protein 8.5
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