Description
A unique savory-sweet cake made with dill pickles and pickle juice, balanced with sugar and warm spices for an unexpectedly delicious flavor combination.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup finely chopped dill pickles
- 1/2 cup pickle juice
- 1/2 cup chopped walnuts or pecans (optional)
- Cream cheese frosting (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 8-inch round pans.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat eggs and sugar until light and fluffy. Mix in oil, sour cream, and vanilla extract.
- Stir in chopped dill pickles and pickle juice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in nuts if using.
- Pour batter into prepared pan(s) and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting with cream cheese frosting, if desired.
Notes
- The pickle flavor mellows as the cake bakes, leaving a tangy-sweet balance.
- Cream cheese frosting pairs best, but you can also serve it plain.
- Chilling overnight enhances the flavors.
- Great conversation-starter for parties or potlucks!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
