Sour Cream Raisin Cake

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Servings: 6 Difficulty: Intermediate
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A moist, spiced layer cake with sweet raisins and a rich almond filling
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This classic Sour Cream Raisin Cake is a comforting dessert that balances the tang of sour cream with warm spices like cinnamon, nutmeg, and cloves. The batter is light and airy thanks to folded-in egg whites, while plump raisins add bursts of sweetness in every bite. Traditionally served as a two-layer cake with a creamy almond filling, its perfect for holiday gatherings, tea parties, or whenever you crave a nostalgic, home-baked treat. The sour cream ensures the crumb stays tender for days.

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Sour Cream Raisin Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1018.0

Description

This classic Sour Cream Raisin Cake is a comforting dessert that balances the tang of sour cream with warm spices like cinnamon, nutmeg, and cloves. The batter is light and airy thanks to folded-in egg whites, while plump raisins add bursts of sweetness in every bite. Traditionally served as a two-layer cake with a creamy almond filling, its perfect for holiday gatherings, tea parties, or whenever you crave a nostalgic, home-baked treat. The sour cream ensures the crumb stays tender for days.

Ingredients

Directions

  1. Preheat oven to 375F (190C). Grease and flour two 8-inch round cake pans.
  2. Separate the eggs, placing yolks in a large mixing bowl and whites in a separate clean bowl.
  3. In the bowl with egg yolks, combine sour cream, sugar, and vanilla extract. Beat until smooth and well-blended.
  4. In a separate medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the sour cream mixture, stirring gently until just combined. Do not overmix.
  6. Toss the chopped raisins with 2 tablespoons of the remaining flour mixture to coat them, then fold into the batter.
  7. In the clean bowl, beat the egg whites until stiff peaks form.
  8. Gently fold one-third of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining whites until no white streaks remain.
  9. Divide the batter evenly between the prepared cake pans, smoothing the tops.
  10. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  12. Once cool, spread almond filling between the two layers to assemble the cake.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1018.0kcal
% Daily Value *
Total Fat 16.1g25%
Saturated Fat 8.4g43%
Cholesterol 125.0mg42%
Sodium 2669.2mg112%
Total Carbohydrate 204.4g69%
Dietary Fiber 6.8g28%
Sugars 108.0g
Protein 18.8g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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