GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE
Recipe courtesy of Paula Deen and the Food Network. I like to make this one in NordicWare's "violet" bundt pan. No frills, just good cake.
Provided by Kay D.
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325.
- Cream butter and sugar together with your heavy-duty mixer.
- Add the sour cream and mix thoroughly.
- Sift baking soda and flour together.
- Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).
- Mix well after each addition.
- Add the vanilla and mix well.
- Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.
- Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.
- Let cake cool in the pan on a wire rack for 15 minutes.
- Invert cake on wire rack, removing from pan and let cool completely.
- Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.
ALMOND SOUR CREAM POUND CAKE (PAULA DEEN)
A Paula Deen recipe; I haven't had the chance to make it yet, but I don't want to lose the recipe....
Provided by Raquel Grinnell
Categories Breakfast
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Butter and flour a tube pan and set aside.
- In the bowl of a mixer, cream butter and sugar together and then add sour cream.
- Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition.
- Add extracts and stir to combine.
- Pour into prepared pan and bake for 1 hour and 20 minutes.
- Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
- Almond Buttercream Frosting: With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend.
- Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using. Yield: 3 cups.
GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE
Yield serves 16 to 20
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes.
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