Sour Cream And Spice Cake Recipe

Name: Sour Cream And Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoons Cardamom Seeds; 1/2 teaspoons Ground Allspice; 1 teaspoon Cinnamon; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Coriander; 1/4 teaspoons Ground Ginger; 1 ounces, weight Granulated Sugar; 7 ounces, weight Butter, At Room Temperature; 1/2 pounds, 2/3 ounces, weight Granulated Sugar; 2 teaspoons Vanilla Extract; 4 whole Eggs At Room Temperature; 1 cup, 2-2/3 teaspoons, 7/8 pinches Sour Cream; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1-1/2 ounces, weight Ground Almonds; 2/3 pounds, 7/8 ounces, weight Self Rising Flour Or All Purpose Flour; 1-1/2 ounces, weight Chopped Almonds

Servings: persons

1/4 teaspoons Cardamom Seeds
1/2 teaspoons Ground Allspice
1 teaspoon Cinnamon
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Coriander
1/4 teaspoons Ground Ginger
1 ounces, weight Granulated Sugar
7 ounces, weight Butter, At Room Temperature
1/2 pounds, 2/3 ounces, weight Granulated Sugar
2 teaspoons Vanilla Extract
4 whole Eggs At Room Temperature
1 cup, 2-2/3 teaspoons, 7/8 pinches Sour Cream
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
1-1/2 ounces, weight Ground Almonds
2/3 pounds, 7/8 ounces, weight Self Rising Flour Or All Purpose Flour
1-1/2 ounces, weight Chopped Almonds

1
- Heat a convection oven to 325 degrees F- 160 degrees C (20C higher for ordinary ovens). Grease the pan and line with foil, letting the foil hang over the sides. Also, grease the foil. Grind the cardamom seeds with a sharp knife.
2
- Mix the spices (crushed cardamom seeds, allspice, cinnamon, cloves, coriander and ginger) in a cup. Set this aside. Mix 1/4 teaspoon of the spice mixture with 30 grams of the sugar, and set aside to use for topping.
3
- Beat the butter, sugar (245 grams) and the vanilla with an electric mixer on high speed, until pale and fluffy.
4
- Add the eggs, one at a time, beating after each addition at low speed.
5
- Keep the mixer speed to low. Stir in the sour cream, the remaining spice mixture, the baking powder, baking soda and salt. Add the ground almonds.
6
- With the mixer still on low, stir in the flour just until incorporated. Do not over mix.
7
- Spread the batter in the prepared pan. Sprinkle the set aside sugar-spice topping mixture over the top. Bake for about 1 hour and 10 minutes.
8
- Cool the cake in the pan on a wire rack for about 30 minutes. Lift the cake from the pan by the foil. Let it cool completely on a wire rack. Remove the foil. You may also wish to leave it wrapped in the foil overnight - it will taste even better.

1438

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 teaspoons Cardamom Seeds, 1/2 teaspoons Ground Allspice, 1 teaspoon Cinnamon, 1/4 teaspoons Ground Cloves, and more.

Yes, Sour Cream And Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream And Spice Cake

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