Spiced Sour Cream Cake

1/2 lb butter, at room temperature
3 cups sugar
8 oz (full fat) sour cream, at room temperature
1/4 teaspoon baking soda
2 teaspoons vanilla
3 cups flour
6 eggs, at room temperature
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cardamom
pinch salt

powdered sugar, a pinch of nutmeg, allspice, and cardamom for sprinkling (optional)


Preheat oven to 325.

Grease and flour one bundt pan. In the bowl of a stand mixer or in a large bowl and using a hand-mixer, cream the butter. Add the sugar and cream well. In another bowl, whisk together sour cream, baking soda, and vanilla. Add to sugar mixture and combine thoroughly.

In a medium bowl, whisk together the spices and flour.

While the mixer is running, add 1 cup flour to the butter/sour cream mixture then beat in 2 eggs. Repeat for the rest of the flour and eggs ending with flour. Bake for about 1 hour and 30 minutes or until a toothpick inserted comes out clean.

Leave in the pan on the cooling rack for 10 minutes, then invert. Flip again so the part that exposed is back on top. Allow to cool fully. Sprinkle with a mixture of spices and powdered sugar if desired.

My thoughts:

This a variation of one of my very favorite cakes, sour cream cake. My Aunt A, my grandpop’s sister, always made this cake and it is so simple yet good! It is similar to a pound cake but instead of a full pound of butter, you have a mix of butter and sour cream which gives the cake a nice tang. A lot of bundt cakes are flipped over so the top, uncovered part of the cake becomes the bottom so the outside is smooth. You can do this but then you miss the craggy, sweet topping that forms on the cake. I perfect to leave it as-is or sprinkle it with a bit of powdered sugar rather than make a glaze.

It is a great cake to take to a potluck because it can be made ahead of time (although I personally make it is the day-of), travels well, and doesn’t require icing. Personally, I hate bringing hot dishes to a potluck because of food safety concerns so desserts are always preferred. And who doesn’t love a bundt cake? Plus it is super easy to slice into as many slices as are needed–perfect for when you aren’t sure exactly how many people coming.

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