Sour Cream Pound Cake
Pound Cake is an all time favorite. Adding Sour Cream makes it moister and richer, thus the name Sour Cream Pound Cake. It is a deliciously moist and flavorful cake. Enjoy it plain, with fruit toppings, sauce, etc. There are different variations of this recipe, I hope you enjoy mine. Share your variation in the comment section. Cheers!????
RECIPE:
Prep Time: 15 mins
Cook Time: 1:20
Bake Temp: 325 degrees
Serves: 16-25 slices depending on how you slice it
Be sure to use room temperature ingredients.
INGREDIENTS:
3 cups all purpose flour
3 cups granulated sugar
1/4 tsp salt
1 tsp baking powder
3 sticks unsalted butter
5 large eggs
1 tsp vanilla extract
1 tsp almond extract
1 cup buttermilk
1/3 cup sour cream
cooking spray
Icing:
2 tbs heavy whipping cream
3 tbsp. melted unsalted butter
1 1/4 cup powdered sugar
1 tsp. vanilla extract
Let’s make a cream cheese sour cream buttermilk pound cake!
ARE YOU KIDDING ME CAKE, 3 Ingredient Cake Recipe
ARE YOU KIDDING ME CAKE, 3 Ingredient Cake Recipe
Today's Recipe:
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Devil's Food Bundt Cake - Everyday Food with Sarah Carey
For today's recipe, you'll make a batter from flour, salt, baking powder, baking soda, cocoa powder, eggs, vanilla, and boiling water. Stir in mini chocolate chips and pour everything into a Bundt pan before placing in a 325 degree oven. After 20 minutes, drizzle with a heavy cream and melted chocolate chip glaze. The end result is delicious, gorgeous, and exactly what Dad will want this weekend!
Sarah's Tip of the Day: This one goes out to my dad, Marty Carey, an artist by trade but a chocolate lover at heart! It's a cake that's incredibly rich but still wonderfully moist -- and it's one of the best ways to show your dad how much he means to you this Father's Day.
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Prep Time: 20 Minutes
Total Time: 1 Hour 40 Minutes, Plus Cooling
Serves 4
Ingredients:
For Cake
Vegetable oil cooking spray
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
1/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups mini chocolate chips
For Glaze
1 cup heavy cream
8 ounces chopped semi sweet chocolate
Pinch of salt
Directions:
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
Scrape batter into prepared pan and bake until tops springs back when lightly touches, 1 hour to 1 hour 30 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.
Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
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Nutritional Info: per serv (makes 16): 550 cal; 32 g fat; 7 g protein; 65 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Devil's Food Bundt Cake - Everyday Food with Sarah Carey
Creamy, Fluffy Sour Cream Chocolate Buttercream - Amazing frosting
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THE VERY BEST POUND CAKE EVER MADE/VERY MOIST AND DELICIOUS/OLD SCHOOL SOUR CREAM POUND CAKE #shorts
OLD SCHOOL SOUR CREAM POUND CAKE
This is my favorite pound cake
Its also perfect for the upcoming holidays
A rich, moist, buttery, and delicious Sour Cream Pound Cake made with basic pantry ingredients. Perfect served with a cup of coffee for breakfast, as a snack or delicious dessert with a dollop of whipped cream and fresh berries.
3 cups all-purpose flour or cake flour
1 teaspoon baking powder
3 sticks butter room temperature
3 cups granulated sugar
6 eggs large room temperature
1 tbsp vanilla extract
1 tsp pound cake extract
1 tsp lemon extract
1 cup sour cream (8oz)( room temperature)
Instructions
Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, and baking powder in a large bowl, whisk together and set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
Cool in in pan 10 minutes before inverting
Notes
Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
You can divide the cake batter into muffins if you prefer they're great for breakfast on the go.
If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
Make sure your ingredients (especially the butter) are at room temperature before starting.
Don't over mix the batter or it'll be dry and tough just mix it enough until everything is just combined.
make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
Make sure to let it cool completely on a wire rack before slicing.
Will keep for up to 3 days or can be frozen.
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