Monday, November 22, 2010

Finnish Sour Cream Cake (Kermakakku)

I made this delightful cardamonny cake for visitors recently. Great after dinner, and lovely the next morning for breakfast.

Finnish Sour Cream Cake (Kermakakku)
Submission to Penzey's spice catalog

2 eggs
2 c sour cream
2 c sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
3 c cake flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground white pepper
3/4 tsp cinnamon
3/4 tsp cardamon
powdered sugar, for dusting

Preheat oven to 350. Grease a tube or fluted tube pan and liberally sprinkle with sugar and set aside.

In the bowl of an electric mixer, combine eggs, sour cream, sugar, vanilla, and almond extract. Mix well.

In a separate bowl, sift together flour, soda, salt and spices. Add the dry ingredients in thirds to the wet ingredients and beat well until the batter is smooth and combined. Pour into the pan and bake for 50-60 minutes, until set in the middle. Cool on a rack for 10 minutes before inverting to cool completely.

Dust liberally with powdered sugar. The granulated sugar already on the cake will keep the powdered sugar from "melting."

1 comment:

Sailu @ Indian Recipes said...

Very nice recipe. I have bookmarked to try. Thanks for sharing.