SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
GREAT AUNT ROSE'S SOUR CREAM POUND CAKE RECIPE
A beloved family recipe that produces a sour cream pound cake that is slightly crunchy on the outside and dense, rich and moist on the inside.
Provided by amycaseycooks
Categories Dessert
Time 1h30m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease a a 10-inch straight sided tube pan with the margarine wrappers.
- In the bowl of a stand mixer, add the margarine and sugar. Beat the margarine and sugar on medium low speed for 3 to 4 minutes.
- Add the eggs to the margarine and sugar mixture one at a time and beat until incorporated after each addition.
- Add in the vanilla extract. Mix to combine.
- Combine the flour, baking soda and salt in a bowl.
- With the mixer on low, add the sour cream alternately with the dry ingredients. Mix until just incorporated.
- Pour batter into prepared pan. Bake for 60 minutes and check to see if done. A long wooden skewer should come out clean when inserted into the cake. If the cake is not done, continue baking for up to 15 minutes and cover lightly with foil if the top is browning too much.
- Remove the cake from the oven when done. Let cook on a baking rack for 15 minutes. Run a knife between the cake and the edge of the pan and unmold the cake. Tap the sides of the pan to help loosen the cake.
- Place on a cake stand and cool completely before covering.
Nutrition Facts : ServingSize 1 (2-inch wide) piece, Calories 363 calories, Sugar 30.2 g, Sodium 261 mg, Fat 20 g, SaturatedFat 6.5 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 45 g, Fiber 0.5 g, Protein 4.2 g, Cholesterol 61 mg
SOUR CREAM POUND CAKE
Sour cream pound cake is a moist and delicious cake that's easy to put together. Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 °F.
- In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
- Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
SOUR CREAM COFFEE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
- Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
- For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
- Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
- For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.
THE ULTIMATE SOUR CREAM CRANBERRY-STREUSEL BUNDT CAKE
I can't say enough about this cake, it is moist, dense and buttery!... I have made this using mini chocolate chips and just recently made it with dried cranberries, I plan on making this for the holidays to serve to guests! I baked mine in a tube pan. Since I am making this cake again for the holidays, I plan on adding in some red food colouring in the glaze, and I will chop up frozen or fresh cranberries and add them into the cake batter, but that is only optional.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350°.
- Generously butter a 12-cup Bundt pan (can use a tube pan also).
- In a bowl mix together all streusel ingredients; set aside.
- For the cake: sift together the flour, baking powder, baking soda and salt.
- In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
- Beat in eggs one at a time until well blended.
- Add in sour cream until well blended.
- Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
- Pour 1/3 of the batter into prepared baking pan.
- Sprinkle with half of the streusel mixture.
- Spoon another 1/3 batter over the streusel mixture.
- Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
- Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
- Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
- Turn the cake out onto a rack to cool completely.
- In a bowl whisk together the confectioners sugar and 2 tablespoons whipping cream adding/whisking in more whipping cream to create a THICK glaze (make sure it is thick enough to cling to the cake).
- Drizzle over the cake.
SOUR CREAM STREUSEL COFFEE CAKE
I like that I can use delicious Wisconsin sour cream in this recipe. This coffee cake tastes wonderful and feeds a crowd, so it's perfect for a morning meeting or for breakfast with overnight company. -Sandra Munyon, Watertown, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish. , In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 268 calories, Fat 12g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 230mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM POUND CAKE
Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.
Provided by Will Barber
Categories Desserts Cakes Pound Cake Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
- Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
- Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 44.9 g, Cholesterol 85.3 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 120.2 mg, Sugar 30.2 g
CINNAMON STREUSEL BUNDT CAKE
A delicious cinnamon streusel bundt cake from McCormick. Vanilla glaze and apple streusel options below.
Provided by Katzen
Categories Dessert
Time 1h25m
Yield 1 Bundt Cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
- For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
- Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
- Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
- Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.
Nutrition Facts : Calories 391.1, Fat 19.2, SaturatedFat 9.3, Cholesterol 77.4, Sodium 149.3, Carbohydrate 51.7, Fiber 1.4, Sugar 34.8, Protein 4.4
STREUSEL SOUR CREAM COFFEECAKES
Categories Cake Coffee Dairy Nut Breakfast Brunch Dessert Bake Back to School New Year's Day Pecan Winter Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Stir together granulated sugar, flour, salt, and 3/4 cup brown sugar in a large bowl, then blend in 1 1/2 sticks (3/4 cup) butter with your fingertips or a pastry blender until mixture resembles coarse meal with some pea-size butter lumps. Transfer 3/4 cup to a bowl and blend in cinnamon, remaining 1/2 stick (1/4 cup) butter, and remaining 1/4 cup brown sugar with your fingertips or pastry blender until crumbly. Stir in pecans, then chill streusel topping 15 minutes.
- Whisk together sour cream, whole egg, yolk, vanilla, baking soda, and zest, then stir into remaining flour mixture until just combined (batter will be stiff).
- Divide batter among 18 well-buttered muffin cups (they'll be about two-thirds full; butter tops of tins as well). Sprinkle each with streusel topping, pressing it lightly into batter. Bake coffeecakes in middle of oven until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans on racks 30 minutes. Loosen cakes with a sharp small knife, then carefully remove cakes from pans.
SOUR CREAM STREUSEL COFFEE CAKE
This recipe is easy to make and modify. Sometimes I skip the streusel and it becomes a great pound cake!
Provided by BBEARS1982
Categories Desserts Cakes Coffee Cake Recipes
Time 1h25m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 10 inch tube pan with non-stick cooking spray and dust with bread crumbs. Sift together the flour, baking soda and salt. Set aside. In a small bowl, mix streusel ingredients - brown sugar, cinnamon and chopped pecans; set aside.
- In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Spoon half of the batter into prepared pan. Sprinkle half of the streusel mixture over the batter. Repeat with remaining batter and streusel mixture.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a small bowl, combine confectioners' sugar with milk, a tablespoon at a time, until desired consistency is achieved. Drizzle over the cake.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 64.1 g, Cholesterol 64.2 mg, Fat 14.1 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 7.8 g, Sodium 169.2 mg, Sugar 42.7 g
SOUR CREAM STREUSEL POUND CAKE BY ROSE
This is from my Mother In Law's recipe file, she is in heaven and I make it for my husband.
Provided by Rose Rauhauser @NewYorkWoman
Categories Cakes
Number Of Ingredients 14
Steps:
- Bake at 350 Prepare a 10 inch tube pan with grease and flour. Bake 1hr.15min. check at 1 hour depends on your oven.
- Cream butter and sugar and add the eggs one at a time. Combine the flour, baking soda, baking powder and salt and add alternately with the sour cream, mix well. Add the vanilla and beat until mixed thoroughly.
- IN A SEPERATE BOWL: Mix streusel ingrediants.
- Pour part of the batter in bottom of prepared pan, spread and sprinkle with streusel, repeat same again. Last layer is top, w/out streusel. Bake. Please check after 1 hour, my oven tests almost done at this point. This cake freezes beautifully also.
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