Sour Cream Spice Cake

By flour_arrangements

EDNA HOFFMAN • Hebron, Indiana
I can perk up a meal with this old-fashioned layer cake.
It’s rich in spices, while the frosting is fluffy and sweet.

Ingredients

• FROSTING:
• 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 (8 ounces) sour cream
• 1 cup packed brown sugar
• 1/3 cup water
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1-1/2 teaspoons vanilla extract

Details

Servings 12

Preparation

Step 1

1. In a large 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 bowl, beat egg whites until stiff; gently fold into
batter.

2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° 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.

3. 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° (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.

4. Add vanilla; continue beating until frosting reaches desired consistency, about 2 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers.