21 January 2011

Sour Cream Pound Cake

SCP Ingredients 
Sour Cream Pound Cake
(adapted from recipe submitted (I think to Southern Living) by Mrs. M. Dykes Barber, Birmingham, AL)*
3/4 c butter, softened
2 1/4 c sugar
4 eggs
2 1/4 c all-purpose flour
1/8 t baking soda
3/4 c sour cream
1 t vanilla extract
powdered sugar

Cream butter, gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Combine flour and baking soda and add to creamed butter mixture alternately with sour cream, beginning and ending with flour mixture. mix just until blended after each addition. Stir in flavorings.

Pour batter into a greased and floured 10" budnt pan. Bake at 325 degrees for 65 minutes or until a wooden pick comes out clean. Cool in pan 15 minutes; remove from pan, cool  completely on wire rack. Sprinkle with powdered sugar.
Note: Cake may be made in a greased/floured 2 1/2 quart (10 cups) Turk's head or Kuegelhopf pan for 1 1/2 hours. 

Comments: Why do we begin and end with flour? I understand alternating wet and dry ingredients, but does it really matter which we start with?
My new Nordicware pan is just amazing. I love the William-Sonoma Goldtouch nonstick baking pans. This Bundt pan is just amazing. I can't wait to get more William-Sonoma Goldtouch baking pans. They work so well - which is a great relief when you have a elaborate shape to the Bundt pan (and there is no endorsement involved here).
Music to Bake by: Changes in Latitudes, Changes in Attitudes - Jimmy Buffet
* I'm doing my best to give credit where credit is due and it is due here because this pound cake is incredible and given my track record, foolproof. I have this idea that Mrs. M. Dykes Barber is still alive and making cakes, but if that's not the case, then her daughters are... at least I hope so. 

No comments:

Post a Comment

Have your say if you must.

Don't be rude.