Sour cream white cake

12 servings

Ingredients

Quantity Ingredient
8 ounces Sour cream
¼ cup Milk
1 cup Butter -- softened
2 cups Sugar
4 Eggs
2¾ cup Flour
2 teaspoons Baking powder
½ teaspoon Salt
1 teaspoon Vanilla
1 teaspoon Amaretto
Or 1 tsp almond extract

Directions

Combine sour cream and milk (Or strained yogurt and milk.) Cream butter and sugar. Add eggs one at a time, mixing thoroughly between additions.

Combine flour, baking powder, and salt in a medium bowl. Add to creamed butter alternately with sour cream/milk mixture in three additions, beginning and ending with flour mixture. Stir in vanilla and amaretto or almond extract. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

Pour batter into prepared pans and bake for 35-45 minutes, until a toothpick inserted in the center of cake comes out clean. Cool in pans 10 minutes before removing to wire racks. Cool completely before frosting.

The original recipe called for sour cream, but I love the taste with yogurt. One caveat - when using yogurt, you need to thicken it up or the cake will never bake through. Put 1½ cups of yogurt in a yogurt funnel or a sieve lined with two layers of cheesecloth and let it drain off ½ cup of liquid before you start.

Recipe By : Southern Living, 12/90, posted by Mike Avery From: Alison Meyer Date: 10-24-95 (09:35) (159) Fido: Cooking

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