I think I could make it in my sleep. Whenever someone at work has a birth, illness or death, this is what I always contribute to the meal. When I need a cake for a cake walk at school, this is my go-to cake. It is good with any meal. I have even been known to eat it for breakfast!
The main ingredients...
Allow 6 eggs, 2 sticks of butter and an 8 oz. carton of sour cream come to room temperature.
Then cream the 2 sticks of butter with 3 c. of sugar...
While my butter and sugar is creaming, I grease and flour a tube pan...
And sift together 3 c. flour, 1 t. salt and ¼ t. baking soda...
Once the butter and sugar is creamed, add 6 eggs [one at a time]...
...beating well after each addition.
Add 1 t. vanilla and 1 t. butter flavoring...
Add dry ingredients...
...alternately with the sour cream...
...stirring to mix after each addition, beginning and ending with the dry ingredients.
Set mixer on cake speed and beat for 3-4 minutes...
Pour the batter into the prepared pan...
...and burp lightly.
Bake in a preheated 325° for 1 hour. Let cool in the pan on a wire cooling rack for 10 minutes...
...before dumping it out to cool completely.
Serve plain or with fresh berries and whipped cream...
Or slice and toast for a delicious & delightful breakfast.
And if you are feeling really nice, you can let you children lick the bowl...
Sour Cream Pound Cake
3 c. flour
1 t. salt
¼ t. baking soda
2 sticks butter
3 c. sugar
6 eggs
1 t. vanilla
1 t. butter flavoring
8 oz. sour cream
Grease and flour a tubepan. Preheat oven to 325°. Sift flour, salt and soda. Cream butter. Add sugar and beat well. Add eggs, one at a time, beating well. Add flavorings. Add dry ingredients, alternately with sour cream, stirring to mix after each addition and starting and ending with flour. Set mixer on cake speed and beat 3-4 minutes. Pour into a pan and burp lightly. Bake for 1 hour.
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