August 15, 2008
I love that idea! I have a favorite cake that I make at Christmas and birthdays I am happy to share.
It is buttery and wonderful and worth the effort. I got this recipe from my adopted Grandma (I adopted her!)
Yellow Sour Cream Cake 325 degrees will make 2-10″ rounds or 3-8″ rounds
In a seperate bowl mix:
5 Cups cake flour
1 1/2 tsp. baking soda
1 1/2 tsp baking powder
In a mixing bowl cream:
1 lb butter
2 1/2 Cups sugar
4 tsp. GOOD vanilla (it makes a difference)
Separate 8 large egg yolks and along with 2 whole eggs, add to the butter/sugar mixture.
Measure out a generous…
1 1/2 Cups sour cream
Alternately mix flour and sour cream into the butter/sugar/egg mixture. Stop from time to time and scrape the sides of the bowl. Do not over mix.
Bake at 325 degrees until toothpick comes out with slight crumbs. This cake takes longer than box mixes and if you are baking 8″ rounds, I'd say start testing at about 28 minutes.
Every oven has its quirks and if you know your oven runs hot or cold make adjustments accordingly.
Mine is a convection oven so I actually turn the temp down slighty.
One thing I should add about the sour cream cake…..
It doesn't look like you have enough batter, but just divide it evenly. It rises really well.
And I forgot to say grease your pans. I use vegetable oil spray.
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