Sour Cream Pound Cake

This week I made Sour Cream Pound Cake. It was made with non-fat sour cream, but still tasted good. My roommates ate almost all of it, so that’s a good sign that it looked as good as it tasted. Pretty basic recipe with items you generally have on hand.

This recipe was in the August 2010 issue of Bon Appétit

3/4 cup plus 1 Tbsp all purpose flour
1/4 cup cornstarch
3/4 tsp. baking powder
1/2 tsp. fine sea salt
3/4 cup sugar
10 Tbsp (1-1/4 sticks) butter
1 vanilla bean
1 large egg
1 large egg white
2 tsp. vanilla extract
1/2 cup sour cream
Position rack in center of oven and preheat to 325ºF. Butter 8-1/2 x 4-1/2 x 2-3/4-inch metal loaf pan. Dust pan with flour; tap out excess. Sift flour, cornstarch, baking powder, and salt into a bowl. Combine sugar and butter in large bowl; scape seeds from vanilla bean. Using electric mixer, beat sugar mixture until fluffy. Add egg, egg white, and vanilla extract, and beat until mixture is pale and thick. Beat in sour cream. Add flour mixture; beat until just blended. Spread batter evenly into prepared pan. Bake until tester comes out clean, 56-58 minutes. Cool in pan 15 minutes then completely on rack.
About these ads

What's your opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s