This pound cake recipe has been in my immediate family for 28 years. This recipe actually came into the family from my Stepdad’s side of the family. My mom acquired the recipe from his sister 28 years ago and she has been making it at home ever since. My Stepdad even remembers his mom making it for him and he just turned 79. So this recipe has been around awhile. What I do know is that this pound cake never last long in my mom’s house. It is pretty much the family favorite and one of the first desserts that goes when it is baked.
As long as I can remember this cake has always been made plain without an additional flavors and served with fresh fruit. Well that is about to change. I decided to try and mix things up a little bit by adding some cocoa to the batter.
I was over on Pinterest and saw this pin from Bakers Royale. I totally love the design of this cake. So I took my recipe and made it this way. Mine is not as pretty but not too bad with the first try. I understand the technique better now that I did it once.
This recipe seems to be pretty versatile. So it looks like you could add just about anything to this. Keep in mind this is not a sweet cake nor is it a moist cake. It is somewhat in the middle on both accounts. But what is so great about it, is that you can pretty much do what you would like to it. I have split the recipe in half when I didn’t want a full cake and made it in a bread pan. I found out my brother made them into cupcakes as well.
So what do you think? How else can we spice this up?
SOUR CREAM POUND CAKE
YIELDS: 10-12 servings
PREP TIME: 10 minutes
COOK TIME: 1 hour and 15 minutes
TOTAL TIME: 1 hour and 25 minutes
2 sticks butter, room temperature
3 cups sugar
3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup sour cream
2 teaspoons vanilla
1/2 cup cocoa
1. Preheat oven to 325. Spray bundt pan or tube pan with non stick cooking spray and flour.
2. Cream butter and sugar together in mixer.
3. Add one egg at a time, mixing well between each one.
4. Sift flour, soda and salt together.
5. Add about 1/2 cup of flour to mixer. Then alternate with about 1 tablespoon of sour cream till all is incorporated.
6. Add vanilla.
7. Take out 2 cups of batter and put into a smaller bowl. Add cocoa and mix well.
8. Using a spoon or ice cream scoop layer your vanilla batter and chocolate batter in your tube or bundt pan.
9. Make small layers one on top of the other and allow the batter to spread out into the pan.
10. After making 4 or 5 layers rotate pan and add another 4 or 5 layers. Continue to do this till you have filled your pan and used all of your batter.
11. Bake for 1 hour and 15 minutes. Cool for about 5 to 10 minutes before you release your cake from your pan. Cut and ENJOY!