I would like to get the recipe for the White almond sour cream cake from scratch, no one had the recipe for that, only from box/flour added. Is this the scratch type receipe for this cake?
White Almond Sour Cream Cake (Scratch)
- 3 Large eggs
- 2 tsp. (8g) vanilla extract
- 1 tsp. (4g) almond extract
- 1/3 c (73g) milk
- 1 cup (242g) sour cream
- 2 1/2 c (285g) cake flour
- 1 1/2 c (300g) granulated sugar
- 2 1/2 teaspoons (12g) baking powder
- 1/2 teaspoon (3g) salt
- 1 1/2 sticks (12 T) (170g) unsalted butter, slightly softened (Do not soften in microwave).
- Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE
- In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
- Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
- Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter. Scrape the sides and bottom of bowl.
- Gradually add approx. 1/2 of the egg mixture beating at medium speed for 1½ minutes -- the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.
- Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter
Very good,been loking for a good scratch cake. Can I cut back to 1/2 c sugar.
Can I cut back on sugar.
I have not made this cake yet, but it's only a 1cup and 1/2cup of sugar to add, why cut the sugar, am sure it won't be sweet enough or try using sweeter for baking.
I have used a simular recipe since 2009, created by Rebecca Sutterby but called for cake mixes, and it has changed since then some. the cake mix type similar is great. I will look forward in tying this one. thanks