Friday, September 3, 2010
Sour Cream Pound Cake - Plain good.
Sometimes you just want something simple.
You want something that's no fuss.
That you can mix all the ingredients into one bowl, plop it into a pan, stick it into the oven and a little while later, take out a delicious cake that is just plain good.
That's what this pound cake is. Plain good.
I've been making this particular pound cake for ages. I found it in a fundraising cookbook. You know those spiral bound books that churches and organizations sell to raise money? Yup, one of those. Cause honestly, those cookbooks have some of the best recipes.
This book is called the Pimental Family Cookbook. The recipes are predominately Portuguese. The man that I worked with, whom I bought the book from, was indeed Portuguese. Go figure huh.
I worked with Tony for a long, long time. He was one of my favorite people at work. He's retired now. I still see him from time to time. Every once in awhile he'll bring me a loaf of sweet bread. Oh my, if you never had Portuguese sweet bread you don't know what your missing. Toasted with butter....man, my mouth is watering just thinking about. I miss ya Tony, you and that sweet bread.
When I make this cake, from a recipe by his mother, it makes me think of him and smile with every bite.
This cake is sweet and light and the perfect texture. You can top it with fruit or whipped cream, but we love it plain straight outta the pan with a big glass of milk.
Sour Cream Pound Cake
2 stick butter, at room temp (do not substitute)
6 eggs, room temp
8oz sour cream, room temp
3 cups sugar
3 cups flour
¼ teaspoon baking soda
1 ½ teaspoons vanilla
½ teaspoon almond extract (optional)
Oven to 350. Grease and flour a tube pan or a bundt pan*. Use the second rack from the bottom in your oven.
In a mixer, cream the butter and sugar together. Add the eggs in one at a time, beating well after each addition. Fold the baking soda into the sour cream. Add half of the four and half of the sour cream into the mixer. Beat well. Add in the remaining flour and sour cream and the vanilla and almond extract. Mix well. Pour into pan and bake for 1 hour and 15 minutes, or until toothpick inserted in center tests done. Cool in pan 10 minutes, invert onto rack to cool completely.
*I used a bundt pan when I made this. I usually use a tube pan cause it's a lot of batter for a bundt. I put a pan under the bundt just in case it overflowed, but it didn't.