Soured cream cake

    1 hour 5 min

    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.

    9 people made this

    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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    Reviews in English (6)


    I don't know Aunt Martha but if I did I would constantly be inviting myself for dessert!!!! Wonderful cake and I feel that the sour cream is what makes it stand out. Thank you Aunt Martha.......  -  21 Aug 2010  (Review from Allrecipes US | Canada)


    I am not sure what I did wrong, but I had way too much batter and instead of going with my gut feeling I went ahead and but it in the oven. It started spilling over and now its all over my oven. The batter tasted great while I was making it.  -  03 Dec 2010  (Review from Allrecipes US | Canada)


    Something tells me I'm about to gain weight, and I blame Aunt Martha! I made this coffee cake two days ago - and it's gone. I substituted brown sugar for the sugar in the walnut mixture (and used almonds because that's what I had). I also used whole wheat pastry flourr, and put the sugar/nut mixture in the middle, which made a delicious, ooey gooey ribbon in the cake. Then I topped it with a glaze made of powdered sugar, milk, and a little almond extract. The sour cream is what really makes it awesome. i will absolutely make this again. Thanks!  -  27 Jun 2010  (Review from Allrecipes US | Canada)