Paula Deens Sour Cream Pound Cake Recipes

CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan.
• Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
• In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325 °F.
• In a large mixing bowl, combine and cream the butter, sugar and add the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time, starting with flour and ending with flour. Add the vanilla and pour the mixture into a greased and floured 10- inch tube pan. Bake for 1 hour 20 minutes.

ALMOND SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325 °F.
• Butter and flour a tube pan and set aside. In the bowl of a mixer, cream 2 sticks 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 1/2 teaspoon of almond and orange 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 1 1/2 sticks butter in a large mixing bowl. Slowly beat in the confectioner's sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add 1 1/2 teaspoons 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
• Cook's Note: This is the basic recipe for a sour cream pound cake. This recipe would have to be modified to be made into a wedding cake.

GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE

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.