Tuesday, October 2, 2007

Sour Cream Pound Cake

So, what’s better than spending an afternoon baking all day?

Doing it with your best friend!

Saturday, My friend Steph (formerly known as SQB… hey, I try to be careful with people’s online identities and make sure it’s okay with them before I use their name… so, back off) and I decided to have a baking party! Well, it was more like a baking date. I think the rule is you must have at least 3 people for a party… two and it’s just a date. So, Baking Date!

We decided on making a Pound Cake recipe that she had and then we each picked a cookie recipe to make, too!!

3 recipes in one day!!! Were we crazy?? Maybe, but it was really fun!

So, I’m going to go ahead and post the Pound Cake recipe now... and then she is going to type up an entry for her cookies and then I’ll post my cookies later, too!

So, this is a Sour Cream Pound Cake Recipe from Steph’s friend Julie’s Mom. (Say it out loud and you’ll get it). We decided to break the recipe into 4 mini loaves and use almond extract for 2 and vanilla extract for the other 2.

Things started off well, if by well you mean, having your handheld mixer die on you when you start to cream the butter and the sugar!

RIP........... GE Electric Handheld Mixer

The handheld mixer had a good run. It’s been around for 35+ years. Strangely enough, it was my fault and not old age that led to its ultimate demise. You see, the cord fell out of the base and instead of looking and gingerly placing it back in, I just picked it up and jammed it in back in there. My lack of attention to detail caused one of the prongs to give up and die. After attempting with tweezers to rectify the situation, we bailed and pulled out the cuisinart.

Anyway, the recipe was pretty easy. This was only the 2nd pound cake recipe, I’ve ever made (the other being a cream cheese pound cake) and it easy and straightforward.

The mini loaves made things a little interesting, because we had a hard time making sure they were done. They puffed up a lot and the outside edges got really browned, but the center stayed uncooked. Eventually, they cooked all the way through and I think we pulled them out maybe 3-4 minutes too late. But, regardless, they are delicious!

Sour Cream Pound Cake
1 cup butter
3 cups sugar
6 eggs
1 ½ tsp extract (vanilla, almond, etc.. whatever you want)
3 cups flour
¼ tsp salt
¼ tsp baking soda
½ pint sour cream

Mix flour, salt, and baking soda together and set aside.

Cream butter and sugar with a mixer (or, in our case, a food processor). Add eggs one at a time, beating well. Add extract.

Add dry ingredients alternating with the sour cream.

Bake in a 350 degree preheated oven in 2 loaf pans for 1 hour. (Our mini loaves took about 40 minutes).

Doesn't it look so pretty???