Sour Cream Spice Cake


This cake is a breeze to make in a last minute dessert dash, and it goes superbly with a scoop of ice cream, or Chèvre and Cream Cheese Cupcake Frosting for a rich, tangy, cultured dessert.


  • 2 cups unbleached white flour
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 8 ounces sour cream
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup lard or butter-flavored shortening
  • 1/2 cup room-temperature water
  • 2 large eggs


  1. Preheat the oven to 350°F. Butter and flour a 9x13-inch glass baking pan and set aside.
  2. Combine all the dry ingredients in a medium-sized bowl.
  3. In a slightly larger bowl, combine the remaining ingredients and whisk to mix well.
  4. Begin folding the dry ingredients into the large bowl of wet ones, a little at a time, mixing with the whisk after each addition, until everything is fully combined.
  5. Pour the batter into the buttered, floured baking pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool for 15 to 20 minutes before frosting. 


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