Buttery Sour Cream Snack Cake

Snack Cake Recipe
33
3 Reviews
Sour cream cake is a rich, easy dessert that cake be varied to fit the occasion or holiday.
20 min
Prep Time
3:00
Total Time
12 servings

Ingredients

Cake

1 cup
sugar
3/4 cup
Land O Lakes® Butter, softened
1 cup
sour cream
3
large Land O Lakes® 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, softened
1 to 2 tablespoons
milk
 
*Substitute 1 teaspoon almond, lemon or orange extract.

Directions

  1. Heat oven to 350°F. Grease and flour 12-cup Bundt® or tube pan; set aside. (If using no-stick cooking spray, do not flour pan.)
  2. Combine sugar and 3/4 cup butter in bowl. Beat at medium speed until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed.
  3. Add all remaining cake ingredients. Beat at low speed, scraping bowl often, until smooth.
  4. Spoon batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely.
  5. Stir together powdered sugar and 1 tablespoon butter in bowl. Beat with whisk, adding enough milk for desired glazing consistency. Drizzle over cooled cake.

Recipe Tips

- 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.

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 zest into cake mixture. Bake as directed above. Substitute orange juice for milk in glaze.

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 18-22 minutes or until cupcakes are lightly browned.

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

Nutrition Facts (1 serving)

Calories
370
Cholesterol
100mg
Carbohydrates
49g
Protein
5g
Fat
18g
Sodium
390mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

This cake is DISGUSTING! I made it into cupcakes which taste like a cross between a popover and cream puff. In other words there is way too many eggs in the recipe. I made it with a gluten free flour which I use all the time. I have never had a cake turn out like this before when I've substituted gluten free flour. Land O' Lakes gluten free pound cake recipe is awesome. I should have stuck with a recipe I was familiar with but wanted to try something different and new.. Now I'm stuck with 36 cup cakes that I was making to give away at a soup kitchen on Saturday. I guess I could feed them to our chickens.

Rating

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.

Rating

This cake is buttery, soft & delicious. My boys love it.

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