Maple Tangerine Sour Cream Pound Cake Recipes

TANGERINE SOUR CREAM POUND CAKE

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.

SOUR CREAM MAPLE CAKE WITH LEMON GLAZE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter Bundt pan, then spray with nonstick spray. Combine flour, baking powder, baking soda, and salt in medium bowl. Whisk sour cream and maple syrup in another medium bowl. Mix walnuts, 1/4 cup maple sugar, and cinnamon in small bowl.
• Using electric mixer, beat butter and remaining 1 1/3 cups maple sugar in large bowl until fluffy. Gradually beat in eggs and vanilla, occasionally stopping to scrape down sides of bowl. Add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions. Transfer 2/3 of batter to prepared Bundt pan. Sprinkle with walnut mixture. Pour remaining batter into pan.
• Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool 20 minutes. Turn out cake onto rack; cool completely.
• For glaze:
• Whisk first 6 ingredients in medium bowl to blend. Let stand until thickened, about 30 minutes. Pour glaze over cake. (Can be made 1 day ahead. Cover and keep at room temperature.)
• Serve cake with whipped cream.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

TANGERINE POUND CAKE

Steps:

• Heat oven to 350°F. 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(s). (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; 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; remove from pan(s) to wire rack. Cool completely, about 2 hours.