Make this wonderful Finnish sour cream cake for your family and friends this holiday season. Here is what you’ll need:
- 2 large beaten Eggs
- 2 C Sour Cream
- 2 C granulated Sugar
- 1/2 t. Pure Vanilla Extract
- 1/4 t. Pure Almond Extract
- 3 C Cake Flour
- 1 t. Baking Soda
- 1/2 t. Salt
- 1/2 – 3/4 t. ground white pepper (yes, this is included)
- 3/4 t. Cinnamon
- 1/2 – 3/4 t. ground Cardamom
- powdered sugar for dusting finished cake
- granulated sugar for pan prep
Preheat oven to 350 degrees. Grease a tube or fluted tube pan and liberally sprinkle with some extra granulated sugar and set aside.
In a large mixing bowl, combine the eggs, sour cream, 2 C granulated sugar, vanilla, and almond extract and mix well with wooden spoon.
In a separate bowl, sift together the flour, baking soda, salt and spices. (If it is your first time using Cardamom and white pepper in a cake recipe you can always “up” it the next time to taste so start on the lower end if you are not sure.)
Add the dry ingredients in thirds to the wet ingredients and beat well until the batter is smooth and combined. Pour into the prepared tube pan and bake for 50 – 60 minutes, until set in the middle. Use a toothpick to make sure it is done when toothpick comes out clean in several places on cake.
Cool on a rack for 10 minutes and invert to cool on another rack. Dust liberally with the powdered sugar; the granulated sugar already on the cake will keep it from “melting.” Enjoy!
Serves 12 – 16 pieces.
Be sure to check out my many other recipes for the holidays and regular days in Bukisa!