The Pioneer Woman Tasty Kitchen
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Sour Cream and Spice Cake

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Level: Intermediate

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Description

Sour cream and spice cake tastes fantastic just by itself but in combination with a yummy cup of coffee you reach levels beyond all expectations. In my opinion there is no other cake that pairs with coffee so well as this one.

So what’s the secret? The secret of this cake recipe probably lies in the variety of spices that are mixed in the cake batter.

Ingredients

  • ¼ teaspoons Cardamom Seeds
  • ½ teaspoons Ground Allspice
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Ground Cloves
  • ¼ teaspoons Ground Coriander
  • ¼ teaspoons Ground Ginger
  • 1 ounces, weight Granulated Sugar
  • 7 ounces, weight Butter, At Room Temperature
  • ½ pounds, ⅔ ounces, weight Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • 4 whole Eggs At Room Temperature
  • 1 cup, 2-⅔ teaspoons, ⅞ pinches Sour Cream
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1-½ ounces, weight Ground Almonds
  • ⅔ pounds, ⅞ ounces, weight Self Rising Flour Or All Purpose Flour
  • 1-½ ounces, weight Chopped Almonds

Preparation

– Heat a convection oven to 325 degrees F- 160 degrees C (20C higher for ordinary ovens). Grease the pan and line with foil, letting the foil hang over the sides. Also, grease the foil. Grind the cardamom seeds with a sharp knife.
– Mix the spices (crushed cardamom seeds, allspice, cinnamon, cloves, coriander and ginger) in a cup. Set this aside. Mix 1/4 teaspoon of the spice mixture with 30 grams of the sugar, and set aside to use for topping.
– Beat the butter, sugar (245 grams) and the vanilla with an electric mixer on high speed, until pale and fluffy.
– Add the eggs, one at a time, beating after each addition at low speed.
– Keep the mixer speed to low. Stir in the sour cream, the remaining spice mixture, the baking powder, baking soda and salt. Add the ground almonds.
– With the mixer still on low, stir in the flour just until incorporated. Do not over mix.
– Spread the batter in the prepared pan. Sprinkle the set aside sugar-spice topping mixture over the top. Bake for about 1 hour and 10 minutes.
– Cool the cake in the pan on a wire rack for about 30 minutes. Lift the cake from the pan by the foil. Let it cool completely on a wire rack. Remove the foil. You may also wish to leave it wrapped in the foil overnight – it will taste even better.

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