Paula Deens Sour Cream Pound Cake Recipes

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GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE



Grandmother Paul's Sour Cream Pound Cake image

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

1 cup butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 -2 teaspoon vanilla

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)



Almond Sour Cream Pound Cake (Paula Deen) image

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

1/2 lb butter, plus more
butter, for pan
3 cups sugar
1 cup sour cream
3 cups all-purpose flour, plus more
all-purpose flour, for pan
1/2 teaspoon baking soda
6 eggs
1/2 teaspoon orange extract
1/2 teaspoon almond extract
3/4 cup butter, softened (1 1/2 sticks)
3 -4 cups confectioners' sugar
1 1/2 teaspoons almond extract

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



Grandmother Paul's Sour Cream Pound Cake image

Yield serves 16 to 20

Number Of Ingredients 7

1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
1/2 teaspoon baking soda
6 eggs
1 teaspoon vanilla

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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