Sour Milk Spice Cakes
Indulge in the nostalgic warmth of Sour Milk Spice Cakes, a delightful treat bursting with cozy flavors and rustic charm. These tender, spiced cakes are infused with aromatic cinnamon and nutmeg, perfectly complemented by the subtle tang of sour milk (or buttermilk), which gives them an irresistibly moist and fluffy texture. Sweetened with rich brown sugar and optionally studded with plump raisins, these cakes bake to golden perfection in just 20 minutes, making them an ideal quick-bake option for any occasion. Perfect as an afternoon snack or a sweet breakfast treat, they pair beautifully with a steaming cup of coffee or tea. Whether you’re craving something comforting or curious about sour milk’s baking magic, these spice cakes are a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Brown sugar
- 0.5 cup Unsalted butter
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 cup Sour milk (or buttermilk)
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
In a large mixing bowl, sift together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate bowl, cream the butter and brown sugar together until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Add the dry ingredients to the wet mixture alternately with the sour milk (or buttermilk). Start with the dry ingredients, adding them in three parts, and the sour milk in two parts. Mix until just combined; do not overmix.
If using raisins, gently fold them into the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the cakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These cakes pair wonderfully with a cup of coffee or tea.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 409.2 g | 149% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 205.0 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 588 mg | 45% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1634 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
