KAREN'S SOUR CREAM POUND CAKE
There are a few diffrent recipes out there for this Sour Cream Pound cake but mine is just a bit diffrent and is SOOOOO Wonderful!!!! I make this every year for New Years eve to cut up and use for dipping in chocolate fondue. This is REALLY good by itself, with a frosting or with Maraschino Cherries.
Provided by kzbhansen
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Line the bottom of a 9 inch tube pan with paper, or grease really well!
- Cream the butter and Sugar until light and fluffy.
- Add Eggs, one at a time beating thoroughly after each egg.
- Sift dry ingredients together.
- Alternatly add the dry ingredients, and sour cream to the butter mixture blending really well.
- Add vanilla.
- Beat for about 5 minutes until smooth and silky looking.
- Pour into pan and bake 1 hour and 20 minutes.
- I usually check at 1 hour 10 minutes.
- Your cake is done when a toothpick inserted comes out clean.
- Let cake cool in pan for about 5 minutes before removing to a wire rack to cool.
- You make make a glaze of Confectioners sugar or decorate with red and green cherries. The green ones for leaves the red ones as flowers.
BEST SOUR CREAM POUND CAKE IN THE WORLD
I have NEVER tasted a poundcake as light and delicious as this one. This recipe is from a lady in a rural town in Alabama. She is the best cook! You will not be sorry if you make this one. Please try it and rate it. I feel confident you will like it!
Provided by Sally Lyn
Categories Dessert
Time 2h
Yield 1 cake, 20 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Add eggs on at a time and beat well.
- Add sifted flour and baking soda alternating with sour cream.
- Add Vanilla.
- Place in greased and floured pan.
- Bake at 300 for 1 hour and 30 minutes or until done.
Nutrition Facts : Calories 311.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 86.4, Sodium 128.3, Carbohydrate 44.8, Fiber 0.5, Sugar 30.5, Protein 4.2
SOUR CREAM POUND CAKE
From "Great Coffee Cakes, Sticky Buns, Muffins & More" by Carole Walter. She says every baker should have at least one "go to" pound cake recipe. Sounds perfect to go with strawberries. Allow an hour for cooling time. For a tasty variation, try adding 1/4 cup of chopped, crystallized ginger after mixing in the flour and sour cream.
Provided by Kats Mom
Categories Dessert
Time 1h30m
Yield 1 10-inch cake, 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Position rack in lower third of oven and preheat to 325ºF.
- Generously butter a 10-inch angel food cake pan, line the bottom with baking parchment, then butter parchment and set aside.
- In a large bowl, thoroughly whisk together the flour, salt and baking soda; set aside.
- Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with a paddle attachment.
- Mix on medium speed until smooth and lightened in color, about 2 minutes.
- Add the sugar, 1 to 2 tablespoons at a time, taking 8-10 minutes.
- Blend in eggs, 1 at a time, beating thoroughly after each addition. Scrape down side of bowl as needed.
- Add vanilla.
- Reduce mixer speed to low and add the dry ingredients alternately with the sour cream (dividing the flour mixture into four parts and the sour cream into three parts, beginning and ending with the flour).
- Scrape down the side of the bowl again.
- Spoon the batter into the prepared pan and smooth the top with the back of a large soup spoon.
- Bake for 70-75 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted deeply in the center come out clean.
- COOLING: Remove from oven and let stand on a cooling rack for 20 to 25 minutes. Holding the tube, lift cake from outer ring and place it on the cooling rack, letting it stand for another 20 to 30 minutes. Cover the cake with a cooling rack, invert, and carefully lift off the tube section of the pan and the parchment paper. Cover with another rack and turn cake, top side up, to finish cooling.
- Dust with powdered sugar before serving, if desired.
Nutrition Facts : Calories 483.5, Fat 22.1, SaturatedFat 13, Cholesterol 154.8, Sodium 171.1, Carbohydrate 65.3, Fiber 0.6, Sugar 37.9, Protein 6.7
SOUR CREAM BUNDT POUND CAKE
I have made this cake for years and it is absolutely the best I've ever had. Always popular during the holidays and everyone always requests it for other gatherings. Heavy cake with a thick crust on top.
Provided by dwestberry
Categories Dessert
Time 2h40m
Yield 1 Cake, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Let butter sit at room temperature until it has softened.
- Cream butter and sugar together until smooth.
- Mix in sour cream and vanilla blend well.
- Alternate blending one egg and sifted flour blending between each addition.
- Pour mixture into a greased baking pan.
- Put into a cold oven.
- Bake at 260 degrees for 2 hours.
- Notes: Be sure the butter is unsalted, the sour cream is not reduced fat and the vanilla is not imitation. Let the cake cool through before removing it from the pan. You will not be disappointed. The cake is even better the next day as most pound cakes are.
Nutrition Facts : Calories 635.2, Fat 26.3, SaturatedFat 15.4, Cholesterol 172.8, Sodium 65.7, Carbohydrate 93.1, Fiber 0.7, Sugar 61.1, Protein 7.8
SOUR CREAM POUND CAKE
This is my Grandma Suezelle's Sour Cream Pound Cake! There is NOTHING better! Smear it with butter and have a simple amazing pleasure! Enjoy!
Provided by Xanthtx
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Cream sugar and eggs until light in color and add vanilla.
- Mix soda into sour cream.
- Mix sour cream into egg mixture.
- Sift flour and cream of tartar together and fold into wet mixture.
- Pour into greased loaf pan and bake at 325 for 1 hour.
Nutrition Facts : Calories 195.2, Fat 5, SaturatedFat 2.8, Cholesterol 43.7, Sodium 74.8, Carbohydrate 33.6, Fiber 0.6, Sugar 16.9, Protein 3.8
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
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