Recently I made Paula Deen’s following “Grandmother Paul’s Sour Cream Pound Cake Recipe” and my family is begging me to make it again. Check out this beauty..
Oh yes, it was as tasty and soft as it looks in the photo (well, except the crust, keep reading to see changes I plan on making). I followed the recipe instruction for instruction, but for next time I am going to half it. I didn’t have the right kind of pan and used a loaf pan and ended up needing two. If I half it next time, I think it will fit one pan perfectly!
Here is the recipe I used (from Paula Deen)
1 teaspoon vanilla
1/2 teaspoon baking soda
6 large eggs
3 cup flour
1 cup sour cream
3 cup sugar
1/2 lb (2 sticks) butter
Preheat oven to 325 degrees.
In mixing bowl, combine and cream the butter, sugar, then add the sour cream.
Mix baking soda and flour together, you can sift it together but I didn’t have a sifter.
Add flour mixture to the butter/sugar/sour cream mixture.
Alternate flour and eggs when adding to mixture.
Make sure to beat each egg one at a time. Continue until all flour and eggs have been added
Add the vanilla then pour the mixture into a greased and floured 10- inch tube pan (I used 2 loaf pans).
Bake for 1 hour 20 minutes.
As mentioned, I did not have the correct pan so I ended up using 2 loaf pans and only cooked it for roughly an hour, though I could have downgraded that by about 5 minutes. Next time I definitely plan on cutting the recipe in half and it will be the perfect size for one loaf pan. Either that, or try the other sour cream pound cake recipe by Paula Deen (which is made for a loaf pan but I found too late). Even though the crust was a little crispy the inside was soft and the tast was AMAZING, who knew sour cream in a cake would work…yes, it was my first time trying a sour cream cake recipe.
For 2013, I am planning on venturing out and cooking more new recipes, as I try them I will definitely share them with you…well if they are a success. What are some of your favorite desserts to make?