It has taken me several months to get this blog up and running. I think I was just making it harder than it needed to be. I was plagued with thoughts of not knowing what to write about and not coming off as a total cornball. Well, I had to accept the fact that I am a total cornball; and I had to cut myself some slack and just start. I don’t know any cool blog lingo and I have trouble logging into my site, but I’m here.
I thought I would introduce myself with the first recipe I ever learned which is the sour cream pound cake that has been in my family forever. I’m sure there are many families that have their own version of this classic recipe. I was 13 when I first made this cake and I have made it hundreds of times over the years. I have come to identify myself with this sour cream pound cake. I know it sounds a little crazy…just hear me out. Like the sour cream pound cake I’m old school, sturdy and dependable. I’m easy going and not the least bit flashy. However, I can be dressed up nicely. I’m sweet on the inside and a little crusty on the outside. And no matter what the occassion, I fit right in.
This recipe is simple and very forgiving (just like me). Don’t worry if the cake doesn’t come out of the pan perfectly. It will still taste amazing.
Old-Fashioned Sour Cream Pound Cake
3 cups unbleached all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
2 3/4 cups sugar
2 teaspoons pure vanilla extract
1/2 teaspoon pure orange extract
1/2 teaspoon pure almond extract
6 large eggs, at room temperature
1 1/4 cups sour cream, at room temperature
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees F. Spray a 10-15 cup Bundt pan with baking spray. (I like baking spray because it gets into all the nooks and crannies of the pan. I have a better chance of the cake popping out it I use baking spray. Sometimes it works and sometimes it doesn’t.)
Beat the butter and sugar in an electric mixer on medium speed until light and fluffy, about 5 to 7 minutes. Add to the extracts. Add the eggs, one at a time, beating after each addition. (Don’t forget to scrape the bowl as you go along so everything gets mixed in.) Reduce the mixer speed to low and add the flour alternately with the sour cream, beginning and ending with the flour. (This will keep the flour from making a big clump in the batter.) Pour the batter into the bundt pan and spread out the top with a rubber spatula so the batter is even.
Bake the cake until golden and a toothpick inserted near the center comes out clean, about 1 hour 10 minutes to 1 hour 15 minutes. Cool the cake on a wire rack for at least 25 minutes. Remove the cake from the pan and cool completely on the rack.
Dust the cake with confectioners’ sugar before serving. (My favorite way to serve this cake is with fresh strawberries and homemade whipped cream.)