Best Gramma Haakes Sour Cream Pound Cake Recipes
SOUR CREAM POUND CAKE
The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
- Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
- Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
- Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
- Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.
GRANDMA'S POUND CAKE
After making more of these pound cakes than I can count over the holidays, I've decided to share this fabulous recipe. This is my grandmother's, and it definitely packs on the pounds! Don't leave this lying around your house, because you will eat it all! I also decorate the top with colored sugars depending on the holiday or event.
Provided by Braelyn
Categories Desserts Cakes Pound Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
- Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.
Nutrition Facts : Calories 526 calories, Carbohydrate 76.1 g, Cholesterol 142 mg, Fat 22.1 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 74 mg, Sugar 51.5 g
SOUR CREAM POUND CAKE
Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.
Provided by Will Barber
Categories Desserts Cakes Pound Cake Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
- Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
- Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 44.9 g, Cholesterol 85.3 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 120.2 mg, Sugar 30.2 g
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S SOUR CREAM POUND CAKE
This is a recipe the whole family loves. It's always a hit!
Provided by LVJOANNE
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
- Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 56.7 g, Cholesterol 137.1 mg, Fat 28.1 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 17.1 g, Sodium 290.2 mg, Sugar 38.2 g
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