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Recipe by Estee Kafra

Sour Cream Cake

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Sour Cream Cake
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg - Tree nuts
55 Minutes
Diets
- Vegetarian - Pescatarian

Thank you Mrs. Kaplan for sharing your famous sour cream pound cake with us!  This recipe is a family classic!

Ingredients

Main ingredients

Topping (Optional)

  • cinnamon

  • cinnamon-sugar

  • chopped nuts

Directions

Prepare the Cake

1.

Cream butter, sugar and eggs.

2.

Mix sour cream and baking soda. In another bowl, mix flour, baking powder, salt and vanilla sugar.

3.

Alternate adding wet and dry ingredients to the butter mixture.

4.

Layer half of the batter in 8- x 8-inch or 9-inch square pan. Sprinkle a layer of cinnamon or cinnamon sugar and nuts, then top with remaining batter. Sprinkle the top with cinnamon sugar (I sprinkled the top with plantation sugar, which gave it a top “crust”).

5.

Bake at 350 degrees Fahrenheit for 45 minutes or until done.

Notes:

Can also be made as muffins: bake for approximately 20 minutes.

Recipe tags

baking butter cakes Estee Kafra muffins Shavuos Shavuot desserts sour cream sour cream cake
Sour Cream Cake

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