Milk goes bad, don’t just throw it away, make this moist and delicious sour milk cake. Serve it with ice cream or any fruit sauce.
YIELD
12 servingsPREP
20 minCOOK
25 minREADY
45 minIngredients
Directions
Preheat oven to 350℉ (180℃). Sift the flour, baking powder, baking soda, and salt together into a large mixing bowl.
In another bowl, cream shortening and sugar, add well-beaten eggs, sour milk, and vanilla; mix well.
Pour liquid mixture into flour mixture, and stir until just incorporated and moistened.
Bake in a greased 8-inch (20 cm) cake pan for 20 to 25 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in pan on wire completely. Turn cake out of the pan, cut into wedges and serve.
Comments
"Dissolve baking soda in mixture alternately with sifted dry ingredients." This instruction doesn't make sense and there is no mention of where/how to add the sour cream/milk.
Thanks for your comment, just edited the recipe, now it's very clear to read and understand.
Thanks so much for this recipe!!! I have a lot of sour milk from my grandma (because she never uses it so it goes bad) and I don't know what to do with it! I have a couple of ' Sour Milk Coffee Cake' recipes, but this is definitely something new! Thanks again!!!!!!!!!
Origin? Welsh husband says his irish grandma made one
It came out great!
Mine came out a bit under bake so I kept it another 20min but still slightly gooey insight. Maybe a added too much milk. But it looks smell and taste great!!!
I used a 9” round pan and had to add another 20 minutes baking time.
Me, too. It is 15 minutes and still pretty much batter. Maybe the sour milk doesn't set like butter milk?
I used a 8 inch square pan and had to add another 10 minutes to baking time.
Not cooked in middle....next time bundt pan
Back in the oven
Good
I am thoroughly disappointed in the instructions of this cake, first of all it seems to have far too much baking soda or baking powder in the recipe. Secondly a 8 inch round baking pan isn't big enough because I usually have to bake it for about 45 minutes to an hour and the outside of the cake burns or becomes much darker than the inside and that's using a 9 inch round baking pan. Otherwise it is raw in the middle. I would suggest using a much larger pan so that it is thinner, or use less baking powder/soda. I'm going to play around with this recipe and see how to improve on it.
I live in Cape Town South Africa..made this cake and had to bake it longer than the time shown but it turned out OK although not white in colour due to longer baking time.
Easy cake and good. Not white but I figure that just means ‘not chocolate or flavored’. Took 40 minutes. I think this would lend itself deliciously to pie filling on the side or fresh fruit in season. But it stands alone nicely. Thanks