Friday, February 11, 2011

Sour Cream Pound Cake

Okay my brain and my hands are officially not connected; or is it my mouth and my brain, or my brain and my stomach? Knowing that winter-time has a detrimental affect on the waistline doesn't really click with the fact that dark, dreary and cold weather, much like what we've been having, makes one look for comfort food. While I am all for healthy comfort foods...there are times that all that goes out the window and all gloves are off. This is usually following a spectacularly irritable day. Hey, no judgement. You have you're vices I have mine.

So this pound cake. I was trolling the sites for something that would make a suitable dent in my diet when I came across Sweet Kat's Best Sour Cream Pound Cake. Sour Cream and pound cake many of you might be saying, but don't knock it 'til you've tried it.

I tweaked it a little considering the astronomical amount of sugar that went into it and used half sour cream (for the tang) and half yogurt (for the moistness). It was fortunately/unfortunately delicious, and disappeared at an inhuman rate. As a matter of fact the remnants disappeared into my sister's mouth as I walked into the kitchen and she gave me the most innocent look possible (which she should know doesn't work on me).

Anywho, I liked it and tried to cut thin slices for snacks...just that it doesn't really matter when you keep coming back for second...third...fourth helpings...Good with a cuppa milk or a cuppa joe.

1 1/2 C All purpose flour
1 1/2 C sifted cake flour ( Again I used Presto, which does have baking powder but I added a quarter teaspoon more)
1/4 tsp. baking soda (if you are not using self rising cake flour)
1/4 tsp salt
1 C (2sticks) unsalted softened butter
1 2/3 C granulated sugar ( I know this sounds like a lot but I think I will use even less next time, to see if I can get away with it)
6 large eggs (I actually used medium ** leftover from tea eggs I tried to make)\
1/2 C Sour Cream (lite-yeah like it matters :P)
1/2 C Yogurt (Non-fat was fine)
1 tsp vanilla extract
2 Tbsp honey ( was an interesting twist that makes me think I could get away with less sugar, plus also adds moistness..YAY)

1. Measure out and sift all dry ingredients together.
2 IMPORTANT: This cake must fall out of the bundt pan without too much persuasion so grease with a cooking spray and sift some flour to cover the grease and set aside. ( I used a quarter tablespoon of butter and coated it with a couple pinches of cake flour.  Preheat oven to 325 F (However, I totally spazzed and set it to 375, it makes for a faster cake. Thank god it didn't burn)
3. Combine sour cream, yogurt, honey, and vanilla in separate bowl, set aside.
4. Cream together softened butter and sugar together until fluffy. (I did this manually. Those that have a beater or a Kitchenaid, thank you lucky stars.) Then add the eggs one by one incorporating into the buttercream after each egg. It should double to triple in mass.
5. Take a rubber spatula (this part requires speed and coordination) combine 1/3 of the sifted dry ingredients with the creamed butter and eggs then a 1/3 of the wet ingredients (sour cream etc) and fold quickly. Alternate adding the rest of the dry and wet ingredients by thirds . You should have a pretty dense sticky looking batter by now.
6. Pour and spread evenly in the pregreased 10 inch bundt pan. Smooth out the top. Bake in 325 F oven for 60-70 min ( or 375 F for 45 min)
7. Let cool for 30 min outside of pan and sift some confectioners sugar (aka powdered sugar) on top for extra happiness.

Make a cup of coffee as best as you know how and enjoy (preferably taking it like I take mine, black.
Also even better after it cools

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