Soured cream cake

    Soured cream cake


    6 people made this

    About this recipe: A deliciously moist cake that is dotted with walnuts and spiced with cinnamon and nutmeg. It's perfect with a cup of tea or coffee.

    Serves: 12 

    • 375g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 225g butter
    • 300g caster sugar
    • 3 eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 250ml soured cream
    • 115g chopped walnuts (optional)
    • 150g caster sugar (optional)
    • 1 tablespoon ground cinnamon (optional)
    • 1 pinch ground nutmeg (optional)

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23x13cm loaf tin. Combine flour, baking powder, bicarbonate of soda and salt. Set aside.
    2. Beat butter and 300g sugar with an electric mixer in a large bowl until light and fluffy. Gradually beat in eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the soured cream, mixing until just incorporated.
    3. Mix walnuts, 150g sugar, cinnamon and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared tin, then sprinkle the remaining walnut mixture on top.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 45 minutes. Cool in tin for 10 minutes before removing to cool completely on a wire rack.

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