One of the dishes I will be taking for Thanksgiving to this year’s neighborhood feast is a pound cake.
Growing up mama and ma-ma used to make three different kinds…. traditional plain pound cake, cream cheese pound cake and sour cream pound cake.
I have been torn as to which one I wanted to take. Plain was out of the running, the choice is between sour cream and cream cheese.
Last night I decided to make a Sour Cream Pound Cake and bring it to work today as a test. The cake is easy enough to make and SO good…. but I think I am leaning towards the cream cheese for Thanksgiving.
Sour Cream Pound Cake
1 c. butter, softened
2 3/4 c. sugar
2 tsp. vanilla
3 c. flour, sifted 2 times (I use Self-Rising so I don’t sift)
1/4 tsp. soda (I didn’t have any baking soda so I skipped this and the cake fell a bit)
8 oz. sour cream
Cream butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Alternately add flour and sour cream, beginning and ending with flour. Add soda and flavorings. Bake in a greased and floured tube pan at 300 for 1 1/2 hours. Remove from pan immediately.
So here it is, there was some fall and sticking on the sides…. it isn’t pretty but it IS mighty tasty!
** The beautiful clear plate under the cake was a gift from the incomparable Jan Norris, food writer extraordinaire! Jan, a wonderful southern lady, brought me a cake on this dish when mama died. If you aren’t doing so, you should be reading her blog www.jannorris.com