Sour cream pound cake seems
to be one of those culinary Southern staples, like mint juleps, sweet tea, and grits. The recipe I am sharing with you dear reader, is one I got from the Food Network's queen of Southern cooking, Paula Deen. I can't for the life of me remember where she got it, probably from her grandmother. I like this recipe because it is easy to make, and has a wonderful fine crumb, with great butter flavor. But like all of the recipes I have adopted as my own, I have changed it a little, mostly in reducing the sugar, and the flavoring department. I reduced the sugar from a whopping 3 cups to a much better 2 cups, and this is as low as I can go without changing the texture of the cake. As for flavoring, I use vanilla instead of almond, but you can use any flavoring you wish. This recipe also lends itself well to the addition of fruit, whether dried, or fresh, which is something that makes this a versatile southern belle of a dessert, a real super star! So go on y'all, and give 'er a go!
to be one of those culinary Southern staples, like mint juleps, sweet tea, and grits. The recipe I am sharing with you dear reader, is one I got from the Food Network's queen of Southern cooking, Paula Deen. I can't for the life of me remember where she got it, probably from her grandmother. I like this recipe because it is easy to make, and has a wonderful fine crumb, with great butter flavor. But like all of the recipes I have adopted as my own, I have changed it a little, mostly in reducing the sugar, and the flavoring department. I reduced the sugar from a whopping 3 cups to a much better 2 cups, and this is as low as I can go without changing the texture of the cake. As for flavoring, I use vanilla instead of almond, but you can use any flavoring you wish. This recipe also lends itself well to the addition of fruit, whether dried, or fresh, which is something that makes this a versatile southern belle of a dessert, a real super star! So go on y'all, and give 'er a go!
Ingredients:
2 sticks softened butter [ I use salted butter, if you prefer unsalted, just add about 1/4 tsp.
salt to enhance the flavor of the cake.]
2 c. sugar
1 cup sour cream
2 tsp. vanilla
6 eggs, room temp.
3 c. all purpose flour
1/2 tsp. baking soda
optional 2 c. dried or fresh room temp. fruit mixed w/2 Tbsp. flour
during baking.
2 sticks softened butter [ I use salted butter, if you prefer unsalted, just add about 1/4 tsp.
salt to enhance the flavor of the cake.]
2 c. sugar
1 cup sour cream
2 tsp. vanilla
6 eggs, room temp.
3 c. all purpose flour
1/2 tsp. baking soda
optional 2 c. dried or fresh room temp. fruit mixed w/2 Tbsp. flour
- Preheat oven to 325F with rack in center position. Prepare a Bundt pan with cooking spray, or butter, and flour.
- cream together butter and sugar until light and fluffy. Stir in sour cream and vanilla.
- Add baking soda to flour in a separate bowl.
- Alternate flour with one egg at a time, beginning and ending with flour - this is very important for the texture of the cake. After the addition of each egg, scrape down the mixing bowl, and mix only until egg and flour is mixed in - no over beating.
- If you are adding fruit, toss it with some flour until well coated and hand fold into the
during baking.
- Pour batter into prepared pan and smooth evenly. Center cake on the rack and bake for 80 min. or until done. Let cake rest 5 min. and then turn cake out of the pan onto
- Serve with a dusting of powder sugar,fresh fruit, and whipped cream, or with any fruit sauce, or your favorite icing.
