Kermakakku (Finnish Sour Cream Cake)

Name: Kermakakku (Finnish Sour Cream Cake)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8-10 serving(s)
Ingredients: 2 eggs, beaten; 2 cups sugar; 1 pint sour cream; 2 -3 drops almond flavoring; 1/2 teaspoon ground cardamom; 2 3/4 cups flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon cinnamon

Submitted by ElaineAnn

"ZWT6 - Scandinavia"

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photo by bidness44

Ready In:: 1hr 10mins
Ingredients:: 9
Serves:: 8-10

ingredients

2 eggs, beaten
2 cups sugar
1 pint sour cream
2 -3 drops almond flavoring
¹⁄₂ teaspoon ground cardamom
2 ³⁄₄ cups flour
¹⁄₂ teaspoon salt
1 teaspoon baking soda
¹⁄₂ teaspoon cinnamon

directions

Cream the eggs, sugar, sour cream, almond, and ground cardamom.
Sift together the flour, salt, soda, cinnamon and mix with egg mixture.
Butter a tube or Bundt pan and sprinkle with granulated sugar.
Pour batter into pan.
Bake at 350° for 1hour or until toothpick comes out clean.
Cool before removing from pan.
Sprinkle turned out cake with powdered sugar.

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Reviews

I made this yummy cake to bring to bingo for my friends to try. They loved it and complimented me on it. The cake was moist and I really loved the cardamom and cinnamon mixture! This cake is so delicious, you have got to try it! I must confess that I did add pecans in with the cake mix. I frosted the cake with a cream cheese frosting and then decorated with pecans also. This is one recipe I will be making again and again in the future... Thanks for sharing it with us ElaineAnn!

Lindas Busy Kitchen
I love love love this recipe! I grew up with Finnish cooking and baking and this cake is perfect exactly as written! I have made this twice now, the first time was for an international potluck, everyone loved it, second time was for a scandinavian choir, and again, everyone loved it! I wouldnt change a thing! thank you ElaineAnn for sharing!

liisamelissa
Made as directed and I got a fantastically gorgeous cake that is moist through and through. Thanks, ElaineAnn! Made for Aussie Kiwi Recipe Swap #46, November 2010.

mersaydees
What a wonderful cake. I made mine in mini cake pans, they turned out perfectly. What a great texture, crisp and tender and the flavor was incredible. I made the cakes exactly as written and wouldn't change a thing. Recommended by a friend and I am so glad that I listened. Into my keeper box this goes ElaineAnn. Thank you so much for sharing a new family favorite.

Baby Kato
This is nothing short of perfectly delicious and it rose so high that I needed to trim off the top to have it sit on the plate. Very simple to make and it has a very mild flavor of the warm natured spices. I replaced the sugar with Splenda and used fat free sour cream. The best thing is that the sugar used to line the pan caramelizes so that the cake almost self frosts. It doesn't take a lot of sugar either I put 1.5 Tbsp in the pan and after shaking it around the pan to cover I was still able to remove some that wasn't used up. It's a smash hit here. Everyone (including DH who "hates" sour cream fell in love with it!). Thank you buddy for a real keeper :D

Annacia