Sour Cream Spice Cake

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 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

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 13×9 inch pan or two 2-inch or 9-inch round pans or one 9×2-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 13×9-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.

Sour Cream Spice Cake

Sour Cream Spice Cake

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Sour Cream Spice Cake With Cream Cheese Frosting on FoodistaSour Cream Spice Cake With Cream Cheese Frosting

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