Diabetic Sour Cream Spice Cake
Submitted by ethel
A warmly spiced sheet cake made with sour cream, raisins, and walnuts, sweetened with brown sugar replacement. Cinnamon, cloves, and nutmeg fill every moist slice with cozy fall flavor. Diabetic-friendly and feeds a crowd.
YIELD
18 servingsPREP
25 minCOOK
35 minREADY
60 minWhen the weather cools down and you want a cake that smells like the holidays, this is the one. Cinnamon, cloves, and nutmeg layer into a richly spiced batter made extra moist and tender by a full cup of sour cream.
Raisins and chopped walnuts are folded in at the end, adding chewy sweetness and crunch throughout. Brown sugar replacement keeps it diabetic-friendly without sacrificing that warm, caramel-like depth you expect from a spice cake.
Baked in a 13×9 pan, it cuts into 18 generous squares. That makes it ideal for potlucks, holiday gatherings, or just having something in the kitchen to slice into all week long.
Chef Tips
- Sift the dry ingredients together three times for the lightest, most even crumb
- Don’t overmix once you add the sour cream; fold it in gently to keep the batter tender
- This cake is moist enough to eat unfrosted, but a light cream cheese glaze would be a lovely addition
- Store covered at room temperature; the sour cream keeps it from drying out for days
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 13 x 9 inch baking pan.
Cream together the margarine and sugar replacement.
Add eggs and beat well.
Beat in the cinnamon, cloves and nutmeg.
Sift together the flour, baking soda, powder and salt.
Sift into the creamed mixture alternately with the water.
Stir in the sour cream, raisins and nuts.
Pour into prepared pan and bake for 30 to 35 minutes.
Let cool.
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