Sues Sour Cream Nut Pound Cake Food

VANILLA NUT SOUR CREAM POUND CAKE

Steps:

• Heat oven to 325 degrees. Grease and flour a 9-inch loaf pan.
• Beat butter, sugar and sour cream in large bowl with mixer on medium until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in extract. Gradually beat in flour and baking soda on low speed.
• Pour batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners' sugar.

SOUR CREAM POUND CAKE

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.

SUE'S SOUR CREAM NUT POUND CAKE

Steps:

• Preheat oven to 325 degrees. Cream butter and sugar. Beat in eggs one at a time. Sift dry ingredients together (sugar, baking soda, flour) and add alternately with sour cream to creamed mixture. Add vanilla extract and chopped pecans. Stir these in by hand to prevent breaking up the nuts. Place in a greased or floured tube pan (you can put wax paper on the bottom if you wish). Bake at 325 degrees for 1 hour and 30 minutes.

SOUR CREAM BUNDT POUND CAKE

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.

PECAN SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
• In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
• Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
• To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

SOUR CREAM NUT CAKE

Steps:

• Mix all cake ingredients with a spoon.
• Spread evenly into a tube pan.
• Mix topping and sprinkle on top of cake mixture.
• Swirl into cake mixture with knife.
• Bake 1 hour at 350 degrees.

CHOCOLATE CHIP SOUR CREAM CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spread half of the batter into a greased 9-in. square baking pan. Sprinkle with the chocolate chips. Combine cinnamon and remaining sugar; sprinkle over chips. Spread with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

MILDRED'S SOUR CREAM POUND CAKE FROM SCRATCH

Steps:

• Heat oven to 325°F.
• Mix flour and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream. Blend in vanilla.
• Pour into 10-inch tube pan or 12-cup fluted tube pan sprayed with cooking spray.
• Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.