Cardamom Sour Cream Cake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich and wonderfully moist sour cream cake with the warm, aromatic flavor of cardamom. This dense, buttery cake is simple to make and perfect for any occasion, finished with a light dusting of powdered sugar.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | 5 mins | 1 large tube cake |
🔪 Key Equipment
- Large tube or Bundt pan
- Mixing bowls
- Electric mixer
- Wire cooling rack
- Wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup (2 sticks) | Butter or Oleo | softened |
| 2 Cups | Sugar | none |
| 2 | Eggs | none |
| 4 Cups | Flour | Sifted All-Purpose |
| 2 Teaspoons | Baking Soda | none |
| 2 Teaspoons | Cardamom | Ground |
| 1½ Cups | Sour Cream | none |
| As needed | Powdered Sugar | For garnish |
Instructions
Step 1: Preparation
- Preheat your oven to 350°F. Generously grease and flour a large tube or Bundt pan.
Step 2: Mixing the Batter
- In a medium bowl, sift together the 4 cups flour, 2 teaspoons baking soda, and 2 teaspoons cardamom.
- In a large bowl, cream the 1 cup butter or oleo and 2 cups sugar with an electric mixer until light and fluffy.
- Add the 2 eggs one at a time, beating well after each addition.
- On low speed, add the flour mixture to the creamed mixture in three parts, alternating with the 1½ cups sour cream, beginning and ending with the dry ingredients.
Step 3: Baking and Cooling
- Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze for longer storage.
Original Recipe Scan
