Easy cake recipes using sour cream? ?!
I have a 5 litre bucket of sour cream that has a use by date of 31 January!. I wanted to use as much as I can before it runs out of date!. If I make cakes or slices, then I can freeze them!. Easy recipes with not too many ingredients please!Www@FoodAQ@Com
Answers:
YOu can freeze them --
Sour Cream Coffee Cake
Ingredients:
2 sticks butter
1 cup sugar
3 eggs
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 1/4 teaspoons soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
Topping:
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup nuts (walnuts or pecans, wither crushed or left whole)!.
Preparation:
Cream the butter and sugar well!. Add the eggs and beat until they are creamy!. Add the remaining ingredients and pour half of the batter into a greased 9x13 pan!.
Mix the topping ingredients together!. Cover the batter with half of the topping!. Cover with the remaining batter and then add the remaining topping!. Bake at 350 degrees for 40-45 minutes, or until a toothpick comes out clean!.
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CHEESE PIE
1 1/3 c!. fine graham cracker crumbs
1/4 c!. melted butter
Mix very well and press into a 9-inch pie pan!. Bake at 350 degrees for 5 minutes!.
FILLING:
9 oz!. cream cheese, at room temperature
2 eggs, beaten
1/2 c!. sugar
1/2 tsp!. vanilla
Cream the cheese very well and beat in the sugar!. Add the eggs and vanilla and beat until very smooth!. Pour into crust and bake at 325 degrees for 20 minutes, or until just set!.
TOPPING:
1 c!. sour cream
2 tbsp!. sugar
1 tsp!. vanilla
Mix together and spread carefully on the cream cheese filling!. Return to 325 degree oven and bake 5 minutes!.
Cool, then chill for several hours!. Best if refrigerated at least 12 hours to develop flavor
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SOUR CREAM CHOCOLATE CAKE & FROSTING
CAKE:
2 c!. flour
2 c!. sugar
1 c!. water
3/4 c!. sour cream
1/4 c!. shortening
1 1/4 tsp!. salt
1 tsp!. vanilla
1/2 tsp!. baking powder
2 eggs
4 oz!. unsweetened chocolate, melted
FROSTING:
1/3 c!. butter
3 oz!. unsweetened chocolate, melted
3 c!. confectioners sugar
1/2 c!. sour cream
2 tsp!. vanilla
CAKE: Preheat oven to 350 degrees!. Grease and flour a 13 x 9 inch oblong pan!. Measure all cake ingredients into large mixing bowl!. Mix 1/2 minute on low speed, scraping bowl constantly!. Beat 3 minutes at high speed, scraping bowl occasionally!. Pour into pan and bake 40 to 45 minutes!.
FROSTING: Mix butter and chocolate thoroughly!. Blend in sugar!. Stir in sour cream and vanilla!. Beat until smooth!.
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Marshmallow Salad
Sour Cream
1 can crushed pineapple
1 pkg small marshmallows
Mix sour cream and crushed pineapple (with a little bit of juice) then add marshmallows!. Refrigerate and serve cold!.
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Miniature Cheesecakes
1 1/2 packages (8 oz size) cream cheese
1/2 cup sugar
2 eggs
3/4 tsp vanilla
Topping:
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla
strawberry or pineapple preserves
Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly!.
Add eggs, on at a time, beating well after each addition!.
Add 3/4 tsp vanilla and beat until smooth and creamy!.
Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full!. Bake in a preheated 300 F oven 20 to 25 minutes!. Cool 10 minutes (cakes will cave in slightly in center)!.
Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla!. Using a teaspoon top each with a small amount, enough to cover the top!. Top with small amount of preserves in center of each cake!. Return pan to oven and bake an additional 10 minutes!. Makes about 2-3 dozen!.Www@FoodAQ@Com
Sour Cream Coffee Cake
Ingredients:
2 sticks butter
1 cup sugar
3 eggs
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 1/4 teaspoons soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
Topping:
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup nuts (walnuts or pecans, wither crushed or left whole)!.
Preparation:
Cream the butter and sugar well!. Add the eggs and beat until they are creamy!. Add the remaining ingredients and pour half of the batter into a greased 9x13 pan!.
Mix the topping ingredients together!. Cover the batter with half of the topping!. Cover with the remaining batter and then add the remaining topping!. Bake at 350 degrees for 40-45 minutes, or until a toothpick comes out clean!.
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CHEESE PIE
1 1/3 c!. fine graham cracker crumbs
1/4 c!. melted butter
Mix very well and press into a 9-inch pie pan!. Bake at 350 degrees for 5 minutes!.
FILLING:
9 oz!. cream cheese, at room temperature
2 eggs, beaten
1/2 c!. sugar
1/2 tsp!. vanilla
Cream the cheese very well and beat in the sugar!. Add the eggs and vanilla and beat until very smooth!. Pour into crust and bake at 325 degrees for 20 minutes, or until just set!.
TOPPING:
1 c!. sour cream
2 tbsp!. sugar
1 tsp!. vanilla
Mix together and spread carefully on the cream cheese filling!. Return to 325 degree oven and bake 5 minutes!.
Cool, then chill for several hours!. Best if refrigerated at least 12 hours to develop flavor
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SOUR CREAM CHOCOLATE CAKE & FROSTING
CAKE:
2 c!. flour
2 c!. sugar
1 c!. water
3/4 c!. sour cream
1/4 c!. shortening
1 1/4 tsp!. salt
1 tsp!. vanilla
1/2 tsp!. baking powder
2 eggs
4 oz!. unsweetened chocolate, melted
FROSTING:
1/3 c!. butter
3 oz!. unsweetened chocolate, melted
3 c!. confectioners sugar
1/2 c!. sour cream
2 tsp!. vanilla
CAKE: Preheat oven to 350 degrees!. Grease and flour a 13 x 9 inch oblong pan!. Measure all cake ingredients into large mixing bowl!. Mix 1/2 minute on low speed, scraping bowl constantly!. Beat 3 minutes at high speed, scraping bowl occasionally!. Pour into pan and bake 40 to 45 minutes!.
FROSTING: Mix butter and chocolate thoroughly!. Blend in sugar!. Stir in sour cream and vanilla!. Beat until smooth!.
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Marshmallow Salad
Sour Cream
1 can crushed pineapple
1 pkg small marshmallows
Mix sour cream and crushed pineapple (with a little bit of juice) then add marshmallows!. Refrigerate and serve cold!.
==
Miniature Cheesecakes
1 1/2 packages (8 oz size) cream cheese
1/2 cup sugar
2 eggs
3/4 tsp vanilla
Topping:
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla
strawberry or pineapple preserves
Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly!.
Add eggs, on at a time, beating well after each addition!.
Add 3/4 tsp vanilla and beat until smooth and creamy!.
Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full!. Bake in a preheated 300 F oven 20 to 25 minutes!. Cool 10 minutes (cakes will cave in slightly in center)!.
Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla!. Using a teaspoon top each with a small amount, enough to cover the top!. Top with small amount of preserves in center of each cake!. Return pan to oven and bake an additional 10 minutes!. Makes about 2-3 dozen!.Www@FoodAQ@Com
Try doctoring up a box cake mix!! If you follow these directions, you can literally make it any flavor!! Adding the sour cream makes it taste less like a box cake mix!.
SOUR CREAM BUNDT
INGREDIENTS
1 (18!.25 ounce) package white cake mix (or cake mix flavor of your choice! also great with chocolate!!)
2 teaspoons vanilla extract
1 cup sour cream
1/8 cup confectioners' sugar for dusting
DIRECTIONS
Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla!. Fold in sour cream!. Bake according to directions given for baking a bundt cake!. Cool on rack, place on serving plate, and dust with confectioners sugar!.Www@FoodAQ@Com
SOUR CREAM BUNDT
INGREDIENTS
1 (18!.25 ounce) package white cake mix (or cake mix flavor of your choice! also great with chocolate!!)
2 teaspoons vanilla extract
1 cup sour cream
1/8 cup confectioners' sugar for dusting
DIRECTIONS
Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla!. Fold in sour cream!. Bake according to directions given for baking a bundt cake!. Cool on rack, place on serving plate, and dust with confectioners sugar!.Www@FoodAQ@Com
this is a really yummy banana cake using sour cream
1 pkg!. (2-layer size) yellow cake mix 3 eggs 1 cup mashed ripe bananas (about 3 bananas) 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/4 cup oil 1 pkg!. (8 oz!.) PHILADELPHIA Cream Cheese, softened 1/2 cup (1 stick) butter, softened 1 pkg!. (16 oz!.) powdered sugar (about 4 cups) 1 cup PLANTERS Walnut Pieces, finely chopped Make It
HEAT oven to 350°F!. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often!. Beat on medium 2 min!. Pour into greased and floured 13x9-inch pan!.
BAKE 35 min!. or until toothpick inserted in center comes out clean!. Cool cake completely in pan on wire rack!.
BEAT cream cheese and butter with mixer on medium until blended!. Gradually add sugar, beating well after each addition!.
REMOVE cake from pan!. Carefully cut cake crosswise in half using serrated knife!. Place 1 cake half, top-side down, on plate; spread top with frosting!. Top with remaining cake half, top side up!. Frost top and sides!. Press nuts onto sides!. Refrigerate leftovers!.Www@FoodAQ@Com
1 pkg!. (2-layer size) yellow cake mix 3 eggs 1 cup mashed ripe bananas (about 3 bananas) 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/4 cup oil 1 pkg!. (8 oz!.) PHILADELPHIA Cream Cheese, softened 1/2 cup (1 stick) butter, softened 1 pkg!. (16 oz!.) powdered sugar (about 4 cups) 1 cup PLANTERS Walnut Pieces, finely chopped Make It
HEAT oven to 350°F!. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often!. Beat on medium 2 min!. Pour into greased and floured 13x9-inch pan!.
BAKE 35 min!. or until toothpick inserted in center comes out clean!. Cool cake completely in pan on wire rack!.
BEAT cream cheese and butter with mixer on medium until blended!. Gradually add sugar, beating well after each addition!.
REMOVE cake from pan!. Carefully cut cake crosswise in half using serrated knife!. Place 1 cake half, top-side down, on plate; spread top with frosting!. Top with remaining cake half, top side up!. Frost top and sides!. Press nuts onto sides!. Refrigerate leftovers!.Www@FoodAQ@Com
It's not the easiest cake but it is yummy!
Chocolate sour cream cake:
For cake layers:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup water
2 teaspoons vanilla
2 sticks (1 cup) unsalted butter, softened
1 1/3 cups firmly packed light brown sugar
3 large eggs
For frosting
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup whipped cream cheese
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 1/2 cups confectioners' sugar
preparation
Make cake layers:
Preheat oven to 350°F!. Grease and flour two 9-inch round cake pans, knocking out excess flour!.
Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt!. In a small bowl whisk together sour cream, water, and vanilla!.
In a large bowl with an electric mixer beat together butter and sugar until light and fluffy!. Beat in eggs, 1 at a time, beating well after each addition!. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well!.
Divide batter between prepared pans and smooth tops!. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean!. Cool cake layers in pans on racks 10 minutes before turning out onto racks to cool completely!. Cake layers may be made 1 week ahead and frozen, wrapped well in plastic wrap!. Thaw layers before proceeding with recipe!.
Make frosting:
In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy!. Add remaining ingredients and beat until combined well!.
Assemble cake:
Arrange 1 cake layer on a large plate and spread with about 3/4 cup frosting!. Top frosting with remaining cake layer!. If making tepee birthday cakes, stop here and reserve remaining frosting!. If making conventional layer cake, spread top and side of cake with remaining frosting!.
you can freeze the cake as long as it's not frosted!. If your planning on freezing it you should try to make cup cakes instead!. Make sure that what ever you try to do you wrap your product very tightly!.
Happy baking!Www@FoodAQ@Com
Chocolate sour cream cake:
For cake layers:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup water
2 teaspoons vanilla
2 sticks (1 cup) unsalted butter, softened
1 1/3 cups firmly packed light brown sugar
3 large eggs
For frosting
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup whipped cream cheese
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 1/2 cups confectioners' sugar
preparation
Make cake layers:
Preheat oven to 350°F!. Grease and flour two 9-inch round cake pans, knocking out excess flour!.
Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt!. In a small bowl whisk together sour cream, water, and vanilla!.
In a large bowl with an electric mixer beat together butter and sugar until light and fluffy!. Beat in eggs, 1 at a time, beating well after each addition!. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well!.
Divide batter between prepared pans and smooth tops!. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean!. Cool cake layers in pans on racks 10 minutes before turning out onto racks to cool completely!. Cake layers may be made 1 week ahead and frozen, wrapped well in plastic wrap!. Thaw layers before proceeding with recipe!.
Make frosting:
In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy!. Add remaining ingredients and beat until combined well!.
Assemble cake:
Arrange 1 cake layer on a large plate and spread with about 3/4 cup frosting!. Top frosting with remaining cake layer!. If making tepee birthday cakes, stop here and reserve remaining frosting!. If making conventional layer cake, spread top and side of cake with remaining frosting!.
you can freeze the cake as long as it's not frosted!. If your planning on freezing it you should try to make cup cakes instead!. Make sure that what ever you try to do you wrap your product very tightly!.
Happy baking!Www@FoodAQ@Com
Sour Cream Coffee Cake
It is absolutely delicious! It's great for a breakfast coffee cake or can easily be served as an after dinner desert!.
Make the Batter
# Before you begin, grease and flour the tube pan!. Cut waxed paper to line the bottom of the pan as well!.
# Cream the shortening, sugar and vanilla together!.
# Add the eggs, one at a time, beating the mixture well after adding each egg!.
# Sift the flour, baking powder and baking soda together in a separate bowl!.
# Add 1 cup of the flour mixture to the batter and mix well!. Then add half of the sour cream!. Mix well!. Add the rest of the flour mixture to the batter, mixing well!. Then add the rest of the sour cream and mix well!.
Make the Filling
# Cream the softened butter and brown sugar together!.
# Add the cinnamon and cream again!.
# Finally, stir in the nut mixture of your choice (either pecans or walnuts)
# Putting it all Together
# Sprinkle half of the filling mixture on top of the batter inside of the tube pan!.
# Pour the rest of the batter inside of the pan!. You may need to use a spatula to spread the batter around the entire cake!.
# Sprinkle the rest of the filling mixture on the top of the cake mixture!.
# Bake at 350 degrees for about 60 minutes, or until a toothpick comes out clean!.
# Using the hole that is inside of the tube pan, set the tube pan hole on top of an empty glass soda pop or beer bottle!. Let it cool for 30 minutes before you try to remove it from the tube pan!.
# Frequently the outer rim of the pan will drop by itself as the cake cools!. If it doesn’t, run a sharp knife between the edges of the pan and the coffee cake!.
# Put a serving plate or dinner plate on the top of the tube pan!. Holding the plate to the tube pan, invert the pan so that the plate is on the bottom and the tube pan is on the top!. Remove the tube pan!.
# Sprinkle the bottom of the coffee cake with a handful of powdered sugar!. Take another serving plate and put it on top of the coffee cake!. Holding the two plates together, with the coffee cake sandwiched between them, turn the coffee cake right side up and remove the plate!.
Enjoy your coffee cake with a fresh cup of coffee tea, milk or your favorite drink!Www@FoodAQ@Com
It is absolutely delicious! It's great for a breakfast coffee cake or can easily be served as an after dinner desert!.
Make the Batter
# Before you begin, grease and flour the tube pan!. Cut waxed paper to line the bottom of the pan as well!.
# Cream the shortening, sugar and vanilla together!.
# Add the eggs, one at a time, beating the mixture well after adding each egg!.
# Sift the flour, baking powder and baking soda together in a separate bowl!.
# Add 1 cup of the flour mixture to the batter and mix well!. Then add half of the sour cream!. Mix well!. Add the rest of the flour mixture to the batter, mixing well!. Then add the rest of the sour cream and mix well!.
Make the Filling
# Cream the softened butter and brown sugar together!.
# Add the cinnamon and cream again!.
# Finally, stir in the nut mixture of your choice (either pecans or walnuts)
# Putting it all Together
# Sprinkle half of the filling mixture on top of the batter inside of the tube pan!.
# Pour the rest of the batter inside of the pan!. You may need to use a spatula to spread the batter around the entire cake!.
# Sprinkle the rest of the filling mixture on the top of the cake mixture!.
# Bake at 350 degrees for about 60 minutes, or until a toothpick comes out clean!.
# Using the hole that is inside of the tube pan, set the tube pan hole on top of an empty glass soda pop or beer bottle!. Let it cool for 30 minutes before you try to remove it from the tube pan!.
# Frequently the outer rim of the pan will drop by itself as the cake cools!. If it doesn’t, run a sharp knife between the edges of the pan and the coffee cake!.
# Put a serving plate or dinner plate on the top of the tube pan!. Holding the plate to the tube pan, invert the pan so that the plate is on the bottom and the tube pan is on the top!. Remove the tube pan!.
# Sprinkle the bottom of the coffee cake with a handful of powdered sugar!. Take another serving plate and put it on top of the coffee cake!. Holding the two plates together, with the coffee cake sandwiched between them, turn the coffee cake right side up and remove the plate!.
Enjoy your coffee cake with a fresh cup of coffee tea, milk or your favorite drink!Www@FoodAQ@Com
try this
http://www!.foodnetwork!.com/search/delega!.!.!.Www@FoodAQ@Com
http://www!.foodnetwork!.com/search/delega!.!.!.Www@FoodAQ@Com
make a pound cake and add the sour cream---yummy!.!.!.!.Www@FoodAQ@Com
All these recipes take sour cream:
http://www!.hphood!.com/kitchen/kitchReciL!.!.!.
Sour Cream Cake
1 cup (2 sticks) butter, room temperature
1 1/4 cups granulated sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
Preparation:
In a large mixing bowl, combine butter, sugar, vanilla and eggs; cream at high speed with an electric mixer until light and fluffy!. Blend in the sour cream!. In a separate bowl sift together the flour, baking soda, salt and baking powder!. Gradually stir sifted dry ingredients into creamed mixture!. Combine nuts, cinnamon and sugar in separate bowl or cup and set aside!. Spoon about 1/3 of the batter into a greased 9 or 10-inch Bundt pan!. Sprinkle half of walnut-sugar mixture over batter!. Layer another 1/3 of batter!. Sprinkle with remaining nut mixture and top with remaining batter!. Bake in a 350° oven for 1 hour!. Cool cake completely before removing from pan!.Www@FoodAQ@Com
http://www!.hphood!.com/kitchen/kitchReciL!.!.!.
Sour Cream Cake
1 cup (2 sticks) butter, room temperature
1 1/4 cups granulated sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
Preparation:
In a large mixing bowl, combine butter, sugar, vanilla and eggs; cream at high speed with an electric mixer until light and fluffy!. Blend in the sour cream!. In a separate bowl sift together the flour, baking soda, salt and baking powder!. Gradually stir sifted dry ingredients into creamed mixture!. Combine nuts, cinnamon and sugar in separate bowl or cup and set aside!. Spoon about 1/3 of the batter into a greased 9 or 10-inch Bundt pan!. Sprinkle half of walnut-sugar mixture over batter!. Layer another 1/3 of batter!. Sprinkle with remaining nut mixture and top with remaining batter!. Bake in a 350° oven for 1 hour!. Cool cake completely before removing from pan!.Www@FoodAQ@Com