SOUR CREAM POUND CAKE
Steps:
- Preheat oven to 350 degrees F. Line the bottom of a 9x5'' loaf pan with a piece of parchment paper, then grease the bottom and sides of the pan with nonstick cooking spray.
- In a small bowl, combine the flour, baking soda, and salt.
- In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.
- Stir in the vanilla and sour cream.
- Slowly stir in the flour mixture, just until combined.
- Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 214 kcal, Carbohydrate 29 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 67 mg, Sodium 183 mg, Fiber 1 g, Sugar 17 g, TransFat 1 g, ServingSize 1 serving
POUND CAKE WITH STRAWBERRIES
You can put this sweet and special dessert favorite together in a snap. It's a wonderfully sweet way to end any meal. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY CREAM CHEESE POUND CAKE
Make and share this Strawberry Cream Cheese Pound Cake recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together cream cheese, butter, and sugar in mixer bowl until light and fluffy.
- Add salt and the butter flavoring, and beat the mixture well.
- Add the eggs, one at a time, beating thoroughly after each addition.
- Stir in the flour.
- Gradually add the sliced strawberries, gently folding them in after each addition.
- Spoon the batter into a greased and floured bundt cake pan and bake in a preheated 325° oven for 1 1/4 hours, until the cake begins to shrink from the sides of the pan or until cake tests done.
- Remove cake from oven and place on cooling racks for 15 minutes to cool.
- Gently remove cake from pan and allow to cool thoroughly on wire rack.
- Dust with powdered sugar to serve.
EVA BONE'S SOUR-CREAM POUNDCAKE WITH STRAWBERRIES
Steps:
- Preheat the oven to 325 degrees. In the bowl of an electric mixer, cream the butter and 2 cups of the sugar. Add the egg yolks 1 at a time, beating well after each addition. Sift together the flour, soda and salt. Sift again. Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream. Stir in the vanilla and almond extracts.
- In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks. Gently fold the egg whites into the batter. Grease and flour an angel-food cake pan and scrape the batter into it. Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1 1/2 hours. Cool the cake in the pan for 10 minutes. Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
- Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour. When ready to serve, slice the cake and top each serving with strawberries and whipped cream.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 93 milligrams, Sugar 6 grams, TransFat 0 grams
SOUR CREAM POUND CAKE
The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
- Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
- Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
- Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
- Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.
TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
- Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
- Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
- Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.
PAULA DEEN'S STRAWBERRY POUND CAKE
From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.
Provided by Anita Harris
Categories Dessert
Time 1h5m
Yield 2 Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
- Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
- In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
- Sweet Pink Glaze:.
- 1 c powdered sugar.
- 2 tbsps milk.
- 1 drop red food coloring.
- In a small bowl, combine all ingredients, stirring until smooth.
Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2
More about "eva bones sour cream poundcake with strawberries food"
BEST SOUR CREAM POUND CAKE RECIPE | THE …
From therecipecritic.com
STRAWBERRIES & CREAM POUND CAKE - DASH OF JAZZ
From dashofjazz.com
STRAWBERRY POUND CAKE - IMMACULATE BITES
From africanbites.com
MENU - EVA'S PASTRIES, INC.
HEAVENLY SOUR CREAM POUND CAKE BUNDT | EASY RECIPE - MINETTE …
From minetterushing.com
AUGUSTA NATIONAL SOUR CREAM POUND CAKE - PLAIN CHICKEN
From plainchicken.com
ALMOND SOUR CREAM POUND CAKE WITH HEART-SHAPED STRAWBERRIES
From noplatelikehome.com
STRAWBERRY SOUR CREAM POUND CAKE #SUMMERDESSERTWEEK ...
From pinterest.com
HOW TO MAKE STRAWBERRY SHORTCAKE WITH POUND CAKE
From thesuperhealthyfood.com
STRAWBERRY & CREAM POUND CAKE WITH JELLO > CALL ME PMC
From callmepmc.com
STRAWBERRY SOUR CREAM POUNDCAKE - YOUTUBE
From youtube.com
OLD-FASHIONED SOUR CREAM POUND CAKE | GRITSANDPINECONES.COM
From gritsandpinecones.com
EVA BONES SOUR CREAM POUNDCAKE WITH STRAWBERRIES …
From tfrecipes.com
STRAWBERRY SOUR CREAM CAKE - RECIPE WINNERS
From recipewinners.com
BONE CAKE MOLD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EVA BONE'S SOUR-CREAM POUNDCAKE WITH STRAWBERRIES
From diningandcooking.com
POUND CAKE WITH FRESH STRAWBERRIES WHOLE WHEAT & SOUR CREAM
From mamaldiane.com
STRAWBERRY SOUR CREAM POUND CAKE - THE BITTER SIDE OF …
From thebittersideofsweet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love