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.
TANGERINE SOUR CREAM POUND CAKE
Make and share this TANGERINE SOUR CREAM POUND CAKE recipe from Food.com.
Provided by Nado2003
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- To make the cake.
- 1. Position a rack in the center of the oven and heat the oven to 325 degrees. Coat the inside of a tube pan with nonstick baking spray or butter.
- 2. Sift together the flour, baking soda and salt into a medium bowl.
- 3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter on medium speed until light and fluffy, about 3 minutes.
- 4. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each. Add the dry ingredients, 1 cup at a time, mixing well after each addition. Scrape the sides of the bowl.
- 5. Mix the sour cream, tangerine zest and vanilla together in a small bowl with a fork or small whisk. Add to the batter and mix until smooth. Fill the prepared tube pan with the batter and smooth the surface with an offset spatula. Bake for 45 minutes, then rotate the cake and bake for an additional 30 minutes, or until the top of the cake is cracked and golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a cooling rack for 45 minutes.
- 6. Invert the cake onto a cooling rack set on top of a baking sheet, to catch any glaze drippings. The cake should still be a little warm to the touch.
- To make the first glaze.
- Mix 1/4 cup of the tangerine juice, the lemon juice and granulated sugar together in a small bowl. Using a pastry brush, pain the entire surface of the cake with this clear glaze, continuing until all the glaze has been used. Let the cake cool completely, about 1 hour.
- To make the second glaze.
- 1. Whisk together the powdered sugar and the remaining 1/4 cup of tangerine juice in a bowl. Let sit at room temperature for 10 minutes.
- 2. Pour the glaze very slowly over the top of the cake, so it drips down the sides. Leave the cake uncovered until the glaze sets, about 20 minutes.
- 3. The cake can be stored, in a cake box or under a cake dome, at room temperature for up to three days; the unglazed cake can be wrapped well in plastic wrap and frozen for up to two months.
Nutrition Facts : Calories 626.4, Fat 32.7, SaturatedFat 19.1, Cholesterol 215.5, Sodium 305.1, Carbohydrate 73.4, Fiber 1.3, Sugar 37, Protein 10.4
ULTIMATE SOUR CREAM POUND CAKE
Simple and delicious. This is great served with fresh whipped cream and strawberries (or any fresh fruit). I also like to drizzle mine with lavender honey. But truthfully, it's terrific plain too. Great for school or church bake sales.
Provided by Kozmic Blues
Categories Dessert
Time 1h39m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- In a large mixing bowl, cream together the butter and sugar.
- Add sour cream and mix until blended well.
- Sift together the flour and baking soda.
- Alternately add flour and egg, beating each egg in one at a time.
- Add vanilla and mix well to incorporate all the ingredients.
- Pour mixture into a greased and floured baking pan.
- Bake for 1 hour 20 minutes.
Nutrition Facts : Calories 387.5, Fat 16.4, SaturatedFat 9.6, Cholesterol 107.7, Sodium 179.6, Carbohydrate 56, Fiber 0.6, Sugar 38.1, Protein 5.2
TANGERINE POUND CAKE
Make and share this Tangerine Pound Cake recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h30m
Yield 16 slices
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour.
- Mix flour, baking powder and salt; set aside.
- In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
- Beat on high speed 5 minutes, scraping bowl occasionally.
- Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition.
- Pour into pan. (If using fluted tube cake pan, place pan on cookie sheet.).
- Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved.
- Remove from heat and stir in rum.
- Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times).
- Spoon glaze over cake, allowing glaze to soak into holes.
- Cool 20 minutes and remove from pan to wire rack.
- Cool completely, about 2 hours.
Nutrition Facts : Calories 401, Fat 16, SaturatedFat 9.5, Cholesterol 104.5, Sodium 185.9, Carbohydrate 59.4, Fiber 0.6, Sugar 40.8, Protein 5
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- Center a rack in the oven and preheat to 325 (F). Prepare a 10-inch bundt cake pan or tube pan by generously spraying with cooking spray and lightly coating with flour; set aside.
- Place a baking sheet underneath the wire rack holding the cake to capture any drippings. Use a wooden skewer to poke holes evenly throughout the cake.
- In a medium bowl, whisk together 2 cups sifted confectioner's sugar and 1/4 cup tangerine juice until it achieves a paste-like consistency. Immediately pour the glaze over the top of the cake, so it drips down the sides. Leave the cake uncovered until the glaze sets, about 20 minutes.
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