Italian Sour Cream Cake

/ Recipes / By
Print 🖨 PDF 📄 eBook 📱

 

Approximately 30 years ago a lady brought a cake to my wife’s office that she called an Italian sour cream cake. My wife absolutely went crazy over it and asked for the recipe, yet I can’t recall her ever making it after she received it. Low and behold, during some recent Spring cleaning, the recipe surfaced and my wife decided now was the time to make it and what a winner it turned out to be. It may appear to be a tiny bit complicated, but, trust me, you won’t be disappointed. This is a winner!

MIS EN PLACE

INGREDIENTS:

  • Cake Coating:
    • 2 Extra large eggs separated
    • 1/2 Cup firmly packed light brown sugar
    • 1 Cup coconut flakes
    • 3/4 Cup finely chopped pecans
  • Cake Mix:
    • 1 Pkg yellow cake mix (one that is plus butter if you can find it)
    • 1 Cup sour cream
    • 1/2 Amaretto
    • 1/2 Cup water
    • 2 Extra large eggs
  • Glaze:
    • 1 Cup powdered sugar, sifted
    • 2 Tbsp Amaretto
    • 1 Tbsp softened salted butter
    • 1 Tbsp. corn syrup
    • 2 to 4 Tsp. water
    • 4 Tsp finely ground pecans
  • INSTRUCTIONS:
    • Pre-heat the oven to 350 degrees F.
  • Cake Coating:
    • Using 2 tablespoons of shortening, generously grease a 10-inch tube pan.
    • In a small bowl, beat the 2 egg whites until thick and foamy.
    • Gradually add the brown sugar.
    • Beat until stiff peaks form, about 3+ minutes.
    • Fold in coconut and 3/4 cup finely chopped pecans.
    • Spread the meringue mixture on the bottom and up the sides of the tube pan (including the tube portion).
  • Cake Mix:
    • In a large bowl, blend the cake mix, sour cream , 1/2 cup amaretto, 1/2 cup water, eggs and the 2 egg yolks at low speed until moistened.
    • Beat 2 minutes at highest speed.
    • Pour batter evenly into the prepared pan.
    • Bake at 350 degrees F for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
    • Cool upright in the pan for 10 minutes.
    • Loosen the sides and invert onto a serving plate.
    • Cool completely
  • Glaze:
    • In a small bowl, blend the powdered sugar, 2 tablespoons of amaretto, butter, corn syrup and water until smooth.
    • Spoon over the top of the cake, allowing some to run down the sides.
    • Sprinkle with the 4 teaspoons of finely ground pecans.