1/29/2023
Norwegian Sour Cream Cake
This cake is taken from King Arthur's Norwegian Sour Cream Cake recipe; the icing is taken from their Apple Fritter Cake recipe.
Kristina ❤️
Ingredients
For the cake:
- 16 tablespoons (227g) unsalted butter, at room temperature
- 2 cups (397g) granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons salt
- 2 teaspoons baking powder
- 2 to 3 teaspoons King Arthur Pure Vanilla Extract, to taste
- 4 cups (480g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups (340g) sour cream, at room temperature
For the glaze:
- 3/4 cup (85g) confectioners' sugar, sifted
- 1 1/2 to 3 tablespoons (21g to 43g) milk
- 1/2 teaspoon King Arthur Pure Vanilla Extract
Directions
For this cake:
- Preheat the oven to 350°F. Lightly grease a full-size (10" x 3") tube pan or angel food pan; or a 10-cup bundt-style pan.
- In a large bowl, beat together the butter and sugar until well combined.
- Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
- Stir in the salt, baking powder, and vanilla.
- Add the flour alternately with the sour cream, starting with the flour. Add the flour about 1 cup at a time, the sour cream 1/2 cup at a time. Mix at medium speed between additions, until ingredients are thoroughly combined. The finished batter will be quite stiff.
- Scrape the batter into the prepared pan, leveling it with your wet fingers or a spatula.
- Bake the cake for 60 to 75 minutes, until a cake tester, bamboo skewer, or long toothpick inserted into the center comes out clean.
- Remove the cake from the oven, and gently loosen its edges.
- After 15 minutes, carefully turn the cake out of the pan onto a rack to cool.
- Store the cooled cake, well wrapped, at room temperature for several days. For longer storage, wrap securely and freeze.
For the glaze:
- Combine the glaze ingredients, stirring until smooth. Drizzle over the cooled cake.