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Sour Cream Spice Cake

By: Edna Hoffman

"Edna Hoffman, Hebron, Indiana, perks up a meal with this old-fashioned layer cake. The dense cake is rich in spices, while the frosting is fluffy and sweet."

Rate/Review | Read Reviews (15)

Prep Time:
35 Min

Cook Time:
25 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1/2 cup butter, softened
1 1/2 cups packed brown sugar
3 eggs, separated
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup sour cream
FROSTING:
1 cup packed brown sugar
1/3 cup water
2 egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract

Directions

In a large mixing bowl, cream butter and brown sugar. Beat in the egg yolks and vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream. In a small mixing bowl, beat egg whites until stiff; gently fold into batter.
Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For frosting, in a heavy saucepan, bring brown sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add hot sugar mixture; beat on high for 7 minutes or until stiff peaks form.
Add vanilla; continue beating until frosting reaches desired consistency, about 2 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers.