Sour Cream Pudding Cake Food

SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
• In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
• Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

SOUR CREAM PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F
• Have an 8" round, 4" deep casserole or soufflé dish standing by, ungreased.
• In a large bowl, combine flour, sugar, baking powder, salt, sour cream and oil.
• Stir to mix then add raisins and nuts.
• Pour into the casserole dish.
• In a separate bowl, combine the brown sugar and boiling water.
• Pour this over the batter in the casserole dish and bake in the center of your oven for 45-55 minutes or until golden brown.
• Let pudding cool for 15 minutes then spoon into dishes, spooning the liquid over each portion and finally dust with confectioners sugar if desired.

PINEAPPLE-SOUR CREAM PUDDING CAKE

Steps:

• In a small bowl,combine pineapple with the juice and the baking soda; mix well.
• In a large mixing bowl, combine remaining ingredients; stir in pineapple.
• Blend, then beat at medium speed of an electric mixer for 2 minutes.
• Pour into a greased and floured 10-inch Bundt or tube pan.
• Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.
• Cool in pan about 15 minutes.
• Remove from pan and finish cooling on wire rack.
• Dust with powdered sugar.

CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• In a mixing bowl, combine cake and.
• pudding mixes, sour cream, eggs, applesauce
• and water. beat on low speed for 2
• minutes. fold in the chocolate chips.
• transfer to a greased and floured 10-in.fluted tube pan.
• bake at 350% for 60-65 minutes or until a.
• toothppick inserted near the center comes.
• out clean. cool for 10 minutes before removing from pan.

SOUR CREAM POUND CAKE

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.

SOUR CREAM STREUSEL COFFEE CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
• Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
• Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
• For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
• Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
• Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
• In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
• Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
• Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
• Spread another 2 cups batter on top and spread it around as best you can.
• Add another 1 cup streusel on top.
• Add the rest of the batter and spread evenly.
• Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
• Bake the cake at 350 for 25 minutes.
• Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
• Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
• Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
• Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
• Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
• Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
• The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
• This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.

SOUR CREAM COFFEE BUNDT CAKE

Steps:

• Combine all batter ingredients and mix well; set aside batter.
• In a separate bowl mix all topping ingredients.
• Add 1/2 batter to a tube pan, then 1/2 topping, then remainder of batter, then remainder of topping.
• Bake at 350 degrees for 1 hour.

SOUR CREAM CHEESECAKE

Steps:

• 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
• 2.Press into the bottom of a 9-inch spring-form pan.
• 3.Refrigerate the crust while making the filling.
• 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
• 5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
• 6.Bake at 350°F for 25 minutes.
• 7.Cool 30 minutes before adding the sour cream topping.
• 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
• 9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.

SOUR CREAM PEAR CAKE

Steps:

• Preheat the oven to 350 degrees.
• Generously spray a tube pan with non-stick cooking spray and sprinkle cinnamon sugar mixture into the pan.
• Shake the pan so that the mixture covers it, then shake excess out of the pan.
• In a medium bowl, stir together the cake flour, baking powder, baking soda and salt.
• Set aside.
• In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy.
• Beat in the eggs, one at a time, mixing well after each.
• Stir in the vanilla and butter flavoring.
• Then blend in the sour cream, mixing just until blended.
• Gradually stir in the flour mixture until fully mixed.
• Fold in the chopped pears using a spatula.
• In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans.
• Spoon 1/3 of this batter into the prepared pan.
• Sprinkle with 1/3 of the pecan mixture.
• Repeat this process two more times ending with a mixture of pecans on top.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the crown comes out clean.
• Cool the cake in the pan for 15 minutes, then invert it on to a cooling rack.
• If it doesn't want to come out, then run a knife around the outside edge of the cake. Set aside to cool completely.
• When cool, transfer the cake to a serving plate.
• Drizzle with the caramel ice cream topping before serving.

SOUR CREAM DEVIL'S FOOD CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas Mark 4.
• Grease and flour two 9-inch cake pans.
• In a bowl, combine the flour, baking powder, and salt. Mix to blend thoroughly.
• In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• Stir the baking soda into the sour cream or buttermilk.
• Add the dry ingredients to the butter and sugar mixture alternating with the sour cream mixture; beat well after each addition.
• In a cup or small bowl, combine the cocoa powder with the hot water; mix until smooth.
• Add the cocoa and hot water mixture to the batter along with the vanilla; beat until smooth.
• Spread the batter in the prepared cake pans.
• Bake for 30 to 40 minutes, or until the cake springs back when touched lightly with a finger.
• Cool in the pans on racks for 10 minutes. Carefully remove the cakes and cool completely on the racks.
• Frost with chocolate or fluffy white frosting, or your favorite icing.
• Serve and enjoy!

SOUR CREAM YELLOW CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 9-inch round cake pans.
• Mix all the ingredients together in the bowl of a standing mixer with a paddle attachment. Beat on low speed for 2 minutes. Divide batter between the prepared pans and bake for 30 to 35 minutes. Cool in the pan a few minutes, and then transfer to a wire rack to cool completely.
• Place 1 cooled cake onto a cake platter. Ice just the top half with the Crusting Buttercream Icing. Place the second cake on top. Lightly ice the sides and top of cake. Gently place your hands on top of the iced cake and press down softly. Doing this helps to mold the cake to the pressure of when the fondant goes onto the cake. It will deter the cake from getting a visible ring that will show through when fondant covers the cake.
• After the fondant has sat in the fridge it will be hard. When ready to use, place in the microwave for a few seconds, maybe 10 seconds at a time, as to soften but not melt. Once it's a little softer it will be ready to work with. Start kneading away on a powdered sugar covered surface just to wake it up a little.
• Flour the surface and the rolling pin with powdered sugar. Roll the fondant to a thickness of about 1/4-inch. Roll the fondant around the rolling pin to transfer it to the top of the cake. Use your fingers to position the fondant gently on top of the cake, smooth out the top and sides. Cut away the excess with a knife, using the bottom of the cake as the guide. With the extra fondant, cut out designs either by hand or using a cookie cutter. Place the designs onto the cake. Use a dab of water to act as the glue to adhere the designs to cake.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Cream the shortening in the bowl of a standing mixer with a paddle attachment. Add the vanilla and butter flavorings. Add the powdered coffee creamer to the water and stir. Once the coffee creamer is dissolved, add this mixture to the shortening and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar into the shortening, mixing on low speed.
• Cook's Note: Once the powdered sugar is added, you may need to add a little more water depending on what consistency you want your icing.
• Combine the powdered sugar and salt and spread out on the counter to make a 12-inch circle.
• Coat the inside of a large microwave-safe bowl with shortening. Place the marshmallows, flavorings, and water and/or colorings in the bowl. Microwave on high for 1 minute (the marshmallows should be puffy). Stir the mixture with a rubber spatula and place back in the microwave for 30 second intervals, or until the marshmallows are melted and smooth when stirred. (While this mixture is in the microwave, coat your hands with shortening as the fondant is sticky and messy.)
• Once the marshmallows are melted and smooth, transfer the contents of the bowl onto the powdered sugar. Start working the sugar into the melted mixture, kneading it like you would bread dough. Continue kneading until the mixture loses its stickiness; you may have to add more powdered sugar. You'll know when it's ready if the fondant forms into a ball. Coat the fondant ball well with shortening and wrap in plastic wrap. Place the fondant in refrigerator for at least 6 to 8 hours or overnight.

SOUR CREAM FROSTING

Steps:

• In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.

SOUR CREAM BUNDT CAKE

Steps:

• Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.