Sour Cream Cake

By Yankee Magazine

Apr 05 2007


This cake won a Blue Ribbon at the Tennessee Valley Fair for many years.
by Mildred Payne of Knoxville TN
1 cup sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 eggs
2-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract
Caramel Frosting
pecan halves
powdered sugar


Combine sour cream and milk; set mixture aside. Cream 1 cup butter;
gradually add 2 cups sugar, beating well at medium speed of an electric
mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with sour cream mixture, beginning and ending with flour
mixture. Mix after each addition. Stir in flavorings. Pour batter into 2
greased and floured 9-inch round cake pans, bake at 350 degrees F. for
30 to 35 minutes or until a toothpick inserted in center comes out
clean. Cool in pans 10 minutes; remove from pans and cool on wire racks.
Spread Caramel Frosting between layers and on top and sides of cake.
Garnish with pecan halves and sprinkle with powdered sugar.
Caramel Frosting