Finnish Sour Cream Cake (Kermakakku) with Orange Glaze
A perfectly textured, lightly spiced cake, set off perfectly by an orange glaze.
Ingredients
For the cake:
- 2 eggs lightly beaten
- 2 cups sour cream a 1 lb container of sour cream, or 454g, is about 2 cups
- 2 cups granulated sugar 400 g
- 1/4 tsp almond extract
- 3 cups all-purpose flour 375 g
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1.5 tsp ground cardamom
For the orange glaze:
- 1.75 cups powdered sugar 224 g
- 1/4 cup orange juice 60 mL
- 1 Tbsp orange zest
- 1 tsp melted butter
Instructions
- Preheat the oven to 350 degrees Farenheit.
- Prepare a fluted pan by greasing the inside with butter, then covering the butter with a layer of granulated sugar. Set aside.
- In a large mixing bowl, whisk together eggs, sour cream, sugar and almond extract.
- In a medium mixing bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom
- Gradually beat the flour mixture into the sour cream mixture until fully combined and smooth.
- Transfer the batter into the prepared pan.
- Bake 1 hour. Let rest in pan for about 5 to 10 minutes before turning out onto a plate or cake stand.
- Let cool before glazing. While cake is cooling, whisk together all glaze ingredients in a small bowl, and pour over the top of the cake. Glaze will be fairly runny.
- You can slice while the glaze is still runny and spoon more onto your piece of cake, or let stand until the glaze hardens somewhat. Enjoy!
Notes
1. I use a whisk to combine the wet and dry ingredients, but the batter is pretty thick and can be too much for a whisk unless you've got a stiff one. Because it's a thicker batter, I transfer it to the prepared pan with a spoon.
2. If you want to skip the glaze, you certainly can. Traditionally this cake was served un-iced, covered in a simple dusting of powdered sugar.
Nutrition
Serving: 112gCalories: 327kcalCarbohydrates: 58gProtein: 5gFat: 9gFiber: 1gSugar: 35g
Tried this recipe?Let us know how it was!