Best Vanilla Pound Cake W A Moscato Wine Pear Syrup Recipes

VANILLA POUND CAKE W/ A MOSCATO WINE & PEAR SYRUP

Steps:

• Directions For Pound Cake - Preheat oven to 325. Spray a tube pan with Pam Cooking Spray. Rub in with fingers especially if using a fluted pan. You want to make sure that all the surface is coated so the cake won't stick.
• Cream butter well. Gradually add sugar and blend until smooth.
• Add eggs one at a time, beating after each addition.
• Add sour cream and mix well.
• Beat in flour. Then add flavoring.
• Pour into pan and bake for 60 to 75 minutes or until a cake tester comes out clean. Leave in pan for 10 minutes. Then remove to a cooling rack.
• As with any cake you're supposed to allow it to cool before slicing but I love a piece when the top is slightly crusty and the inside is soft,warm and that vanilla, buttery aroma steams up to your nose with each bite! In your kitchen you make and break the rules. Just enjoy!
• Directions For Pear Topping - Marinate sliced pears in wine for about 2 hours.
• Drain and add wine to a saucepan.
• Simmer over low heat until reduced by half, approximately 10 minutes.
• Allow to cool because you're going to add a tablespoon into your whipped cream.
• After you make your whipped cream saute the pears in butter until tender and slightly caramelized. Spoon over slices of pound cake. Drizzle with syrup and top with a big helping of whipped cream!
• Directions For Whipped Cream - Beat heavy cream until soft peaks form.
• Add in sugar. Combine.
• Then add vanilla and Moscato syrup. Beat just enough to blend. Refrigerate while you saute your pears.

VANILLA POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
• Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

MOM'S VANILLA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.