Sour Cream Pound Cake

[kevin313]

Our fun baking adventure with Hans in North Carolina really put me on a pound cake kick! Here's a version of pound cake that my mom used to make - it calls for sour cream and is baked in a loaf pan. I did use some wonderful flavoring that I picked up in NC. We served it with a warm rhubarb sauce and ice cream, although it was great on its own.

 

[kevin313]

Here's the recipe:

 

[michaelman2]

Kevin, this is really a coincidence in many ways. Your mom's recipe above is identical to my grandmother's recipe, down to the butter & nut flavoring! I am at home today and BEFORE I turned on my computer to read today's highlights on here, I decided to bake a pound cake. I had left out butter overnight knowing I was going to do this today.

I had made some creme fraiche last week and decided to use it in place of the sour cream. Realizing that in baking, ingredients and the amounts can seldom be approximate. I believe the fat content in the creme fraiche was a bit high thus the cake fell.

I am, however, as I type this, eating from the pan, the best fallen cake imaginable!

I was using my grandmother's Kitchenaid 4-C Mixer and I noticed it was very warm on the motor.

It creamed the butter and sugar like a charm and then when I was adding the flour it would only move very slowly (barely at all). I think it may be toast...I loved the look of this mixer and the cool heavy glass bowl as well.
[this post was last edited: 7/15/2015-13:57]

 

[kevin313]

Mike - sorry to hear about the mixer...hopefully it can be saved. It's a real beauty...I love that model.

Funny how my mom and your grandmother has the same recipe! I'd eat that fallen cake, too!! I don't know where this recipe came from, but mom made this basic pound cake often...sometimes as a lemon poppy seed, or an almond, but she always thought that the sour cream helped make the cakes rich and moist. Sounds like your grandmother felt the same way!!

 

[norgeway]

Thanks Kevin!

Im going to make this one, It will be small enough to be eaten before it gets stale.Hope you all can come back for a visit soon!

 

[frigilux]

Thanks for another great episode, guys, and for the hard copy of the recipe. It's more fun to watch the video without the distraction of scribbling down ingredients and instructions.

Gotta love the internet: Here's a link to the Southern Flavoring Co., maker of the Happy Home line referenced in the video. Choose 'Flavors/Extracts', then 'Imitation Flavorings' to find the Butter and Nut flavoring Ralph uses. There's also an impressive array of pure/natural flavorings, as well. Many are available by the gallon!

Will definitely make this pound cake as soon as my Happy Home shipment arrives.[this post was last edited: 7/15/2015-21:08]

http://https//www.southernflavoring.com

 

[norgeway]

Happy Home!

I LOVE these products, the lemon is the best I have ever found, but I use all of their products, I use the pure vanilla, rather than the artificial, but I do keep some of the clear vanilla as its better for some things.