CARDAMOM FLAVORED, SOUR CREAM POUND CAKE

9" Yields 11-2 1/2" slices.

7" Yields 8-2 1/2" slices

The only way I can describe this pound cake is; "simply, delicious."

It is flavored with sour cream and cardamom. Cardamom is one of the main flavoring ingredients used in French pastry dough. It loans a unique flavor quality to this recipe.

I am listing the ingredients for two cake sizes. A 9" and a 7".



The cake pan of choice is a bundt pan. Alternately, you could use a standard tube pan.



INGREDIENTS

For 9" Pan

  • 1 Cup Butter, unsalted, at room temperature.
  • 1 1/2 Cups Granulated sugar.
  • 3 Large Eggs.
  • 2 Cups All-purpose flour, sifted.
  • 1 Tsp. Ground
    cardamom.
  • 1/4 Tsp Salt.
  • 2 Tsp. Baking soda.
  • 1 Cup Sour cream.

For 7" Pan

  • 6 Tbs. Butter, unsalted, at room temperature.
  • 1/2 Cup, plus 1 Tbs. granulated sugar.
  • 1 Large Egg.
  • 3/4 Cup All-purpose flour, sifted.
  • 1/2 tsp. Slightly heaping Ground cardamom.
  • 1 Pinch of salt.
  • 3/4 Tsp. Baking soda.
  • 3/8 Cup Sour cream.

PREPARATION


  1. Preheat oven to 325°F.


  2. Butter and flour your baking pan, even the non-stick varieties. Set aside.


  3. Place butter and sugar in the work bowl of an electric mixer fitted with a flat paddle. Cream well on medium high speed. Add eggs, one at a time, beating thoroughly after each addition.


  4. Sift together flour, cardamom, salt, and baking soda into a separate bowl.


  5. Add about 1/3 of the flour mixture and sour cream to the mixer work bowl. Beat well. Add next 1/3, flour and sour cream. Beat well. Add the final 1/3 of flour and sour cream. Beat until batter is very smooth.


  6. Pour batter into prepared pan and tap pan on counter surface to settle and even out the batter.


  7. Bake at 325°F. for about 45 to 50 minutes or until cake tests done and pulls slightly away from sides of pan.


  8. Cool in pan, on rack, for about 5 minutes, then invert pan and release cake on rack [remove pan from cake] to finish cooling.

NOTES
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