Sour Cream Spice Cake

This is a favorite recipe for Sour Cream Spice Cake with golden raisins, walnuts and Cream Cheese Frosting. It has everything I love in a cake plus some. It's rich and warmly spiced with cinnamon, nutmeg and cloves; the stars of every delectable bite. It has a moist and tender crumb with a deliciously dense texture that is peppered throughout with just the right amount of crunchy walnuts and chewy, golden raisins. It's enrobed in a buttery cream cheese frosting that's borderline sinful. And did I mention it's a one-bowl cake? Just the stuff Cinnamon Girls dream of. But my words haven't done it enough justice. Go make it. Now. And it will become a tried and true favorite. I promise. It will not disappoint.

Sour Cream Spice Cake

(adapted from Betty Crocker)

2 + 1/4 cup all-purpose Flour

1 + 1/4 cup packed Brown Sugar

3/4 cup Golden Raisins, chopped

1 cup Sour Cream

1/2 cup Walnuts, chopped

1/2 cup Butter or Margarine, softened

1/2 cup Water

2 teaspoons Cinnamon

1 + 1/4 teaspoons Baking Soda

1 teaspoon Baking Powder

3/4 teaspoon Cloves

1/2 teaspoon Salt

1/2 teaspoon Nutmeg

2 large eggs

Cinnamon Cream Cheese Frosting (recipe to follow)

1. Heat oven to 350 degrees. Grease and lightly flour bottom and sides of a 13x9 inch pan or two 2-inch or 9-inch round pans or one 9x2-inch heart pan.

2. In a large bowl beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes,

scraping bowl occasionally. Pour into prepared pan(s).

3. Bake 13x9-inch pan 40-45 minutes, round pans 30-35 and heart pan 40-45 minutes or until a toothpick comes out clean. Cool on wire rack for 10-15 minutes. Turn out from pan and cool completely before frosting.

Cinnamon Cream Cheese Frosting

1 package Cream Cheese (8 ounces), softened

1/4 cup butter, softened

1 teaspoon Vanilla

1 teaspoon Cinnamon

2 to 3 teaspoons Milk

4 cups Confectioners' Sugar

1. In a medium bowl beat cream cheese, butter, vanilla, and cinnamon together until light and fluffy.

2. Gradually add in the milk a 1/2 teaspoon at a time as needed and the sugar one cup at a time. Beat on low speed until smooth and fluffy.

3. Frost cake and store in refrigerator or in a cool place.

Print Recipe

Thanks Megan for the Heart Pan! 

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Sour Cream Spice Cake With Cream Cheese Frosting