Sour Cream Cake

READY IN: 55mins
Recipe by chia2160

something i'm going to try soon

Top Review by Annacia

This is a marvelous recipe that makes delicious cake. I made 8 small Christmas cakes and was very pleased with them. Expect a very thick batter that you will have to spoon into your pan instead of pouring. No special care is needed in the mixing process. I used fat free sour cream and there was no problem with that at all. Checking them at 30 mins I found them fully baked and they fell easily from the cups at the 10 min mark. I think that a light cinnamon glaze would not be amiss on this. Due to the cups I used I placed all of the filling on the inside because I wasn't sure how tall (or flat) the top would be. Try it, You'll like it!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F. Grease a small 10-inch tube pan.
  2. Mix above cake ingredients. Pour half the mixture into the prepared pan. Sprinkle half the Filling and Topping mixture on the batter. Pour remaining batter over the sprinkles. Top with the remaining crunchies.
  3. Bake in the preheated oven for 40 minutes. Cake is done when tester comes out clean. Cool 10 minutes in the pan, then turn out onto cooling rack. Serve with the crumbed side up.

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