Recipe: Simple Sour Cream Spice Cake (9-inch square)

SIMPLE SOUR CREAM SPICE CAKE

"A satisfying cake that has a lovely flavor and texture."

8 tablespoons unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 cups all-purpose flour, divided use
1 cup reduced-fat or regular sour cream, divided use
Confectioner's sugar (for sprinkling on top)

Heat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In a large bowl, beat the butter and sugar with an electric mixer on high speed for 3 to 5 minutes, until pale and fluffy. Scrape down the sides of the bowl. Beat in the eggs one at a time. Scrape the bowl.

Add the baking powder, baking soda, spices, and salt. Beat on low speed until well blended, continuing to scrape down the sides.

With mixer still running, add about 1/2 cup of the flour and, without waiting for it to be completely blended in, add about one third of the sour cream. Add the remaining flour and sour cream in the same way. Mix only until blended. Spread the batter evenly in the prepared pan.

Bake until the cake is light gold in color and a wooden pick inserted in the center comes out clean, about 1 hour. Place the pan on a wire rack to cool for 20 to 30 minutes. Loosen the edges of the cake with a knife and turn it out onto the rack. Turn the cake over and let it cool completely.

Serve soon, or wrap airtight and let stand at room temperature overnight. Sift a little confectioners' sugar over the top shortly before serving.

Makes 1 (9-inch) cake, 9 servings
Source: Elizabeth Alston's Best Baking by Elizabeth Alston