Sour Cream Cake

I’m a huge fan of sour cream.  And I love this recipe.  It’s my mom’s specialty, and she makes it for my birthday every year.  Yes… I’m a spoiled girl!   (And don’t forget.. the sour cream ice cream recipe is coming soon.)

Here’s the recipe in her words:

Sour Cream Cake

3/4  cup real butter….softened a little

1  1/2 cups sugar…….cream these together

2 eggs …….add these to the sugar mix and cream well

1 cup sour cream…….fold this into the mix

1/4 tsp salt

1 tsp baking powder

2 cups sifted flour….mix well and add to the mix


1/3 cup brown sugar

chopped pecans

1 tsp cinnamon….mix these in a bowl   (I do this part first so it is ready)

Spoon the batter into a greased and floured 9 inch tube pan…..put on the brown sugar topping.

Bake 350 for 50 minutes or a little more….so it’s not too soft on top…..

Cool cake in pan about 20 minutes before running a knife around edges and turning it out onto a plate.

It’s a simple recipe, but a cake we have loved for a long time!    Lawanda

7 Responses to “Sour Cream Cake”

  1. Betty Williamson says:

    This sounds really good. Just one question. Does the topping end up on the bottom when you turn it out? Or do you put the topping in the pan before you put the batter in? Okay. I lied. It was two questions. 🙂

  2. Sandy says:

    Batter in, then the “topping”. But when you turn the cake out on the cake plate, it’s just the pretty creamy cake on top. I think sometimes she puts the pecan/cinnamon mixture in the middle of the batter. Either way, when you take the cake out, you have a smooth cake on top. Pretty and delicious!!

  3. Mary Anne says:

    I’ll have to try this. Sounds good. Sour cream makes anything taste good.

  4. Marcea Clive says:

    Sounds so good. I will be trying it.
    Thanks, Sandy.

  5. Kim says:

    It’s delicious!

  6. lawanda calton says:

    Be sure to leave a little raw dough in your bowl. even better!

  7. Sandy says:

    Oh yes… love that batter!!!

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