Snack Cake Recipe

Buttery Sour Cream Snack Cake

Sour cream cake is a rich, easy dessert that cake be varied to fit the occasion or holiday.

20 min.prep time 3:00total time
12 servings
5 2 Ratings

Ingredients

Cake

1 cup sugar
3/4 cup LAND O LAKES® Butter, softened
1 cup LAND O LAKES® Sour Cream
3 eggs
2 teaspoons vanilla*
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Glaze

1 1/2 cups powdered sugar
1 tablespoon LAND O LAKES® Butter, very soft
1 to 2 tablespoons milk

Directions

Heat oven to 350°F. Combine sugar and 3/4 cup butter in large mixer bowl. Beat at medium speed until creamy (1 minute). Add sour cream, eggs and vanilla; continue beating until well mixed (1 to 2 minutes).







Add all remaining cake ingredients; reduce speed to low. Beat, scraping bowl often, until smooth (1 to 2 minutes).







Spoon batter into greased and floured 12-cup Bundt® or tube pan. (If using no stick cooking spray, do not flour pan.) Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely.







Stir together powdered sugar and 1 tablespoon butter in small bowl. Beat with wire whisk, adding enough milk for desired glazing consistency. Drizzle over cooled cake.







*Substitute 1 teaspoon almond, lemon or orange extract.







VARIATIONS:







Toasted Coconut Snack Cake: Gently stir in 1/2 cup toasted pecans, walnuts or almonds and 3/4 cup coconut into cake mixture. Bake and glaze cake as directed above. Sprinkle toasted coconut over glazed cake.







Cranberry Orange Snack Cake: Gently stir in 1 cup sweetened dried cranberries and 1 tablespoon grated orange peel into cake mixture. Bake as directed above. Substitute orange juice for milk in glaze.







TIP: Cover; store at room temperature up to 3 days. Unglazed cake may be frozen up to 2 months. Wrap in plastic freezer wrap and aluminum foil.







TIP: Any of the flavor variations can be made into cupcakes. Prepare cake batter as directed above. Spoon batter into paper-lined or lightly greased muffin cups filling 3/4 full. Bake for 18 to 22 minutes or until cupcakes are lightly browned.







TIP: If desired, omit glaze; sift powdered sugar over cooled cake.







Nutrition Facts (1 serving)

Calories: 370

Fat: 18g

Cholesterol: 100mg

Sodium: 390mg

Carbohydrates: 49g

Dietary Fiber: 0g

Protein: 5g

Recipe #9861©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

5
This cake is absolutely delicious. I throw mini chocolate bits into the cake for an added treat. I also put a glaze on it hot out of the oven.
Posted Nov 06 2009 by Joan
5
This cake is buttery, soft & delicious. My boys love it.
Posted Mar 19 2009 by Jennifer
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