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- This topic has 3 replies, 2 voices, and was last updated 21 years, 7 months ago by shearheaven.
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September 21, 2002 at 5:49 am #14126melneeMember
I need a sour cream pound cake, desperately! I crave one, but I can not find a good recipe for one. So, I am wonderin, if anyone here might have a good recipe they would kindly share with me.
I have never made a pound cake of any kind, and I am short on time usually, or a bit lazy, however you want to look at it, but I would love to have one that is sorta easy. Please.
Thanks so much.We never lose the ones we love, we lose the person, but love never dies. 🙂
September 22, 2002 at 6:57 am #100443shearheavenMemberI’m on it Melnee…don’t give up that craving…lol…I will have it for you in the morning sometime…
shearheaven
September 22, 2002 at 6:11 pm #100442shearheavenMemberOkay Melnee…I hope it’s not too late for your request…
I have looked and looked for a yummy Sour Cream Pound Cake for you and I think I found one……Although I have never made this dessert I think I will have to think twice…It sounds Yummy…
1 pound butter
3/4 cup sugar
2 cups brown sugar
5 eggs
1 tablespoon vanilla
4 cups flour
1 tablespoon baking powder
1/2 tablespoon salt
1/8 cup sour cream
3/4 cup buttermilk
1 cup espresso, liquid shots, not grounds
2 cups semisweet chocolate chips
Cream the butter, sugar and brown sugar together. Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy. Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined. Do not over mix this part. Sift the flour, baking powder, and salt together, add to the mixture and mix until combined. Add the sour cream and buttermilk and mix until combined. Add the espresso, and mix until it is combined. If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs. Add the chocolate chips and mix them until combined.Preheat the oven to 275 degrees F. Grease and flour a bundt cake pan.
Scoop the cake mixture into the prepared pan. Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake. Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
Let the cake cool, then remove it from the pan upside down. Garnish it with powdered sugar.
Yield: Active preparation time: 30 minutes Non-active preparation time: 0 minutes Cooking time: 2 hours
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 2 hoursI found this recipe at http://www.foodnetwork.com
Edited by – shearheaven on 09/22/2002 13:15:56
September 23, 2002 at 6:15 am #100441melneeMemberThank you!!!! I will give it a try. I love sour cream pound cakes, and now I am ready to learn to do it! I had a feeling you would come to my rescue Shear! Thanks again, and I will let you know how it turns out when i get it made… 🙂
We never lose the ones we love, we lose the person, but love never dies. 🙂
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