We had a ton of sour cream leftover from Hogs for the Cause. I could not bear to let it get thrown away so I took 4 big squeeze ones home, determined to make use of them. They expire on my birthday at the end of May, so I have time to be creative!
We had our annual family crawfish boil on Good Friday and I thought making a delicious dessert would be the perfect accompaniment. I scoured the internet looking for something to make with sour cream and settled on this Sour Cream Pound Cake. I am so glad I did.
This is something you can just have a tiny bite of and feel happy. I brought it to Easter as well and everyone loved it, so much that my grandparents reported they had a slice every day for the rest of the week! So know you know it keeps well. I chose to pour a chocolate glaze on top, but I think this will also be more than delightful with a sprinkle of powdered sugar and some fruit. Make this, it is easy, you don't need to use the fancy pan I did, and it will last a whole week! Full recipe to follow the montage.
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| Doesn't that just look delicious? |
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| Yup, that is it! I had it all in my house, do it! |
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| So fluffy and yummy! |
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| I just love a bundt pan, they are fun! |
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| See how fun! I was so happy it came out well. |
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| Yup, definitely very well, even without the glaze! |
Cake:
1 cup butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional
Confectioners' sugar, optional
In a bowl, cream butter and sugar until light and fluffy, about 5-7 minutes. Add eggs, one 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. Or glaze like I did!
Chocolate Glaze:
2 ounces unsweetened chocolate
3 tablespoons butter or margarine
1 cup powdered sugar
2 tablespoons hot water
1 tablespoon vanilla
Happy Cooking!
Missy
2 ounces unsweetened chocolate
3 tablespoons butter or margarine
1 cup powdered sugar
2 tablespoons hot water
1 tablespoon vanilla
Melt chocolate and butter together over low heat. Once melted whisk in powdered sugar, mix well. Stir in water 1 tablespoon at a time. Whisk in vanilla. Drizzle over cake. Allow to set until chocolate hardens.
Missy
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